Parmesan-Dill Salmon


Parmesan-Dill Salmon

Submitted by Julie Douglas, Shelby Electric Cooperative
Servings 2
Calories 326kcal


  • 2 salmon filets patted dry
  • 1 tablespoon plain Greek yogurt
  • 2 teaspoons fresh dill chopped
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon capers
  • 1 lemon zest and juice
  • 2 teaspoons Paul Prudhomme Salmon Magic seasoning*
  • 1/2 cup Parmesan cheese grated


  • Preheat oven to 350 F. Line a sheet pan with aluminum foil and spray with cooking spray. Set aside.
  • In a large sealable bag, add yogurt, dill, Worcestershire sauce, capers, zest of whole lemon and juice of half a lemon (save the other half). Squeeze the bag to mix the ingredients and add the salmon. Marinate the salmon in the refrigerator for 30 minutes to 1 hour.
  • Remove filets and place them on the sheet pan. Sprinkle 1 teaspoon of seasoning blend and 1/4 cup Parmesan and place a slice of lemon on each filet.
  • Bake uncovered for 30 minutes.


*Editor’s note: If you cannot find the Salmon Magic seasoning, you can create a blend by mixing 1/2 tablespoon paprika, 1-1/4 teaspoons salt, 1/2 teaspoon each of onion powder and garlic powder, and 1/4 teaspoon each of cayenne pepper, white pepper, black pepper, dried thyme and dried oregano.
Nutrition information: 326 calories; 15.1g fat; 943mg sodium; 6.5g carbohydrates; 44.6g protein.