Dilled Salmon Steaks

Prep Time
Cook Time
Ready In

"This is one of my favourite salmon recipes, it has subtle dill taste. I sometimes sprinkle a bit more pickle juice to this just before serving it. Do not use thin salmon fillets for this recipe as it will be too vinegary."

Original recipe yields 2 servings


  • Serving Size: 1 (72.2 g)
  • Calories 293.6
  • Total Fat - 28.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 3.2 mg
  • Sodium - 175.8 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.7 g
  • Protein - 1.7 g
  • Calcium - 39.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Pour the olive oil, dill pickle juice and garlic powder in a large re-sealable freezer bag and mix well.

Step 2

Add the salmon and swish to make sure it is well coated.

Step 3

Refrigerate and allow marinading up to 4 hours but no longer or it will "pickle" the fish.

Step 4

Place salmon steaks in a square baking dish that has been coated with non-stick spray and sprinkle with salt and pepper to taste; bake covered in a 375 degree Fahrenheit oven for 25 to 30 minutes or until fish flakes easily when poked with a fork.

Tips & Variations

No special items needed.


2 Reviews


Finally we got top try this dish. We had company over to help. Everyone liked it except that they thought it had too much dill flavor and covered the taste of the salmon but, I like dill so I really wasn't too bothered by it. Might try this again but using less dill juice. Thank you for posting.


review by:
(24 Feb 2013)


Welll...I loved the idea of this, but it didn't quite work out for me...pretty sure it was my fault. I defrosted some small pieces of salmon fillet and marinated them for 4 hours, and then baked them in the brine. Unfortunately they turned out dry and didn't absorb very much flavor from the brine. I think it was a mix of sub-par fish, a finicky oven, and baking them too long. Sorry Bea! Made for the Billboard recipe tag game.


review by:
(8 Sep 2012)