Balsamic Dill Salmon

This one has become one of my go-to easy Shabbos day salmon recipes. With fresh herbs and served cold, it’s light, bright and perfect for a summer lunch.

I was trying to track down the origin of this recipe, so I could share it with all of you. I’ve been making it for years and got it from my friend Gabrielle. She said she’ll find out because she got it from her mother-in-law. Her mother-in-law shared that this recipe is loosely adapted from a steamed salmon recipe, which was actually based on a marinated salmon recipe—

but this one is baked. And like any good broken telephone recipe replaces half the ingredients of the original. So, it turns out it’s really its own unique recipe sharing one thing in common… it’s a salmon recipe (ok, and the dill too). 

Rub the salmon with a bit of oil

and sprinkle some salt and pepper (freshly ground, please).

Slice the onions on a mandolin

Tips for using a mandoline safely:

• always use the included slicing guard, even if you’re doing one slice!
• I also like to use a safety glove in case of a slip. Pull a regular kitchen glove over the safety glove to keep it clean and simply store it with the mandoline.

Loosely chop up the dill

and lay both

scattered all over the salmon.

Generously drizzle balsamic vinegar over the entire salmon.

Let it ‘marinate’ for at least 3-4 hours before serving.

Take it out about an hour before serving

and enjoy cold!

Print Recipe

5 from 2 votes

Balsamic Dill Salmon

Ingredients

• 1 side baby salmon 
• salt and black pepper (freshly ground, please)
• olive or avocado oil
• ½ bunch fresh dill or 1 package checked dill
• ½ red onion, thinly sliced
• balsamic vinegar, for drizzling

Instructions

• Rub the salmon with a bit of olive or avocado oil and sprinkle some salt and pepper. 
• Bake the salmon low on 275℉ for about 40 minutes until just cooked through. Baking it low instead of a classic bake or broil kind of mimics the steamed effect and leaves the salmon super moist and not dried out when eaten cold the next day.
• Place the salmon in the fridge until fully cooled. Slice the onions on a mandolin or as thin as you can get them. Loosely chop up the dill and lay both scattered all over the salmon. Generously drizzle balsamic vinegar over the entire salmon. Let it ‘marinate’ for at least 3-4 hours before serving. Take it out about an hour before serving and enjoy cold!

Notes

For a smaller crowd or more economical version, if your supermarket or fish store sells salmon tails, the dill and onions cover up the fish and still makes for a beautiful and delicious presentation.

You can add the onions and dill up to a day before, but leave the balsamic for the day you’re serving, so the dill retains its fresh crispy bite and doesn’t get too soggy from the balsamic.