Baked Dill Salmon
Prep time 15mins
Cook time 40mins
Serves or Makes: 2-4 servings

Recipe Card


  • 1-2 pound skin on salmon fillet, washed well and dried
  • Fresh dill, to taste
  • Pinch of kosher salt
  • ¼ cup (4 tablespoons) Wesson Canola Oil, divided
  • 3 tablespoons Wesson Plant Butter with Olive Oil, divided
  • 2 portobello mushrooms, washed and sliced
  • 1 tablespoon fresh parsley, chopped

To assemble:


  • Step 1

    Wash the salmon thoroughly under cold water to remove any impurities. Once washed, use a paper towel to pat the salmon dry, ensuring it is completely moisture-free.

  • Step 2

    Sprinkle dill over the salmon according to your preference. You can coat the salmon with dill, covering it with a generous amount for a flavorful outcome.

  • Step 3

    Season the salmon with kosher salt. [Note: The salt will enhance the taste of the fish, so a small amount is sufficient.]

  • Step 4

    Drizzle about 2 tablespoons Wesson Canola Oil over the salmon, ensuring it is evenly coated. Use your hands to gently massage the dill, salt, and oil onto the salmon, ensuring all the ingredients are well-distributed.

  • Step 5

    Preheat oven to 350°F (175°C) to ensure it reaches the desired temperature for baking. Allow the oven to fully preheat before proceeding.

  • Step 6

    Once preheated, place the salmon in the oven and bake for approximately 15 minutes. The baking time may vary depending on the thickness of the salmon, so keep an eye on it to avoid overcooking. The salmon should be cooked until it is opaque and easily flakes with a fork.

  • Step 7

    Carefully remove the salmon from the oven when it is ready, using oven mitts or a kitchen towel to protect your hands from the heat.

  • Step 8

    For the finishing touch, top the cooked salmon with 2 tablespoons of Wesson Plant Butter with Olive Oil. This adds a creamy and flavorful element to the dish, enhancing its taste and texture.

  • Step 9

    To prepare the mushrooms, heat remaining 2 tablespoons Wesson Canola Oil in a large pan over medium heat. Add the mushrooms and stir fry until darkened and most of the liquid has evaporated, about 8 minutes.

  • Step 10

    Stir in parsley and continue to cook for another minute.

  • Step 11

    Remove mushrooms from heat and transfer to a bowl and mix with remaining tablespoon of Wesson Plant Butter with Olive Oil. Serve immediately with salmon.