Sliced Salmon Marinated With Dill Recipe

I’m excited to share my Marinated Salmon Recipes that layer paper-thin salmon with fresh dill and a subtle, unexpected twist that had me rethinking simple seafood starters.

I can’t stop thinking about my Sliced Salmon Marinated with Dill, it’s sharp and a little surprising. I wanted something that wakes you up, so I leaned hard into fresh lemon juice and fresh dill and let the flavors do the talking.

Folks who like Citrus Marinated Salmon will probably nod, but it’s also right at home among Salmon Slices Recipes without feeling like a copy. The slices are thin, slightly translucent, and every bite makes you curious what else is in there, like a secret you want to figure out but somehow don’t want to spoil.

Ingredients

• Salmon: Rich in protein and omega-3 fats, heart healthy, low in carbs.
• Olive oil: Extra virgin gives healthy monounsaturated fats, adds richness not sweetness.
• Lemon juice: Bright and tart, adds vitamin C, makes the fish taste more fresh.
• Dill: Fresh dill is aromatic, low cal, it’s herbaceous and slightly grassy.
• Shallot: Mild onion taste, gives subtle sharpness and a little crunch when sliced.
• Dijon mustard: Adds tang and depth, a small dab wakes flavors without adding carbs.
• Capers: Salty lemony pop, very low cal, great contrast, a briny little kick.
• Honey: Optional sweetener, balances acid, adds simple sugars so don’t overdo it.

Ingredient Quantities

• 1 lb (450 g) salmon fillet skin on, thinly sliced across the grain
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice about 1 lemon
• 1 tsp lemon zest optional
• 2 tbsp fresh dill, finely chopped, packed
• 1 small shallot very thinly sliced or minced
• 1 clove garlic minced optional
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup optional
• 1 tsp kosher salt or to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp capers rinsed and chopped optional
• 1 tsp flaky sea salt for finishing optional
• fresh dill sprigs for garnish optional

How to Make this

1. Make sure your salmon is sushi grade or was frozen overnight to kill parasites, pat it dry with paper towels, keep the skin on for easier handling and slice thinly across the grain into almost translucent pieces.

2. In a bowl whisk 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest if using, 1 tsp Dijon mustard, and 1 tsp honey or maple syrup if you want a touch of sweet; add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust.

3. Fold in 2 tbsp finely chopped fresh dill, 1 small shallot very thinly sliced or minced, 1 clove garlic minced if using, and 1 tbsp rinsed chopped capers if you like briny pops.

4. Place the salmon slices in a shallow non reactive dish or a zip top bag, pour the marinade over, press so every slice gets coated, turn once to make sure theyre all covered.

5. Chill in the fridge 15 to 30 minutes for very thin slices, up to 1 hour for slightly thicker ones; dont leave it all day or the lemon will “cook” the fish and make it tough.

6. Before serving lift slices gently with a spatula, you can slide off the skin now if you prefer, or serve skin side down for presentation; sprinkle 1 tsp flaky sea salt for finishing if using.

7. Garnish with fresh dill sprigs and extra lemon wedges, serve with toasted bread, bagels, crackers, cream cheese or a crisp salad; capers, thin red onion or a little creme fraiche are great partners.

8. Keep leftovers refrigerated and eat within 24 hours for best texture and safety, dont freeze once marinated; always use the freshest salmon you can find and a very sharp knife for the cleanest slices.

Equipment Needed

1. Very sharp chef’s knife or sashimi knife, for paper thin slices
2. Cutting board (preferably non porous)
3. Paper towels or clean kitchen towel, to pat the fish dry
4. Mixing bowl for the marinade
5. Whisk or fork to blend the dressing
6. Measuring spoons and tablespoon for accuracy
7. Shallow nonreactive dish or a zip top bag for marinating
8. Thin spatula or fish spatula to lift slices for serving
9. Microplane or fine zester for lemon zest (optional)

FAQ

Sliced Salmon Marinated With Dill Recipe Substitutions and Variations

• Extra virgin olive oil — swap for avocado oil or grapeseed oil if you want a more neutral flavor and higher heat tolerance; light olive oil works too.
• Fresh lemon juice — use lime juice 1:1 for similar acidity, or white wine vinegar or apple cider vinegar 1:1 if you don’t have citrus.
• Fresh dill — replace with fresh tarragon, chives, or flat leaf parsley (use same volume); if using dried dill, use about 2 tsp for 2 tbsp fresh.
• Dijon mustard — whole grain or spicy brown mustard 1:1 for similar tang, or 1 tsp mayonnaise or Greek yogurt if you need milder, creamier texture.

Pro Tips

– Keep everything bone cold. Chill the fillet and the knife before you slice, and work fast so the salmon stays firm. A cold, dry fillet slices cleaner and looks way nicer, and wiping the blade between cuts stops the pieces from tearing.

– Use a long, very sharp knife and one smooth stroke when you cut, dont saw back and forth. If the skin’s still on it acts like a handle so leave it until after slicing, then slide it off if you want.

– Don’t let the lemon take over. Taste after 10 to 15 minutes for very thin slices and only go longer if the pieces are thicker. If it feels too acidic, mellow it with a little more oil or a tiny touch of honey, not more salt.

– Add texture and finish at the last second. Sprinkle flaky sea salt just before serving, add something crunchy like thin radish or toasted seeds, and serve on chilled plates so the fish stays perfect. Leftovers are fine same day only, dont freeze once it’s been marinated.