A tangy buttermilk-dill marinade makes silky, flavorful salmon and doubles as a creamy but light dressing for cucumber dill salad. This salmon is really delicious served cold. It's a perfect make-ahead dinner!
This is my favorite salmon recipe right now! One that I'm going to keep making every week until my family demands that I stop. Why can't I get enough?
- It's really easy
- This simple and surprising marinade makes flavorful salmon with a silky, perfectly cooked texture.
- This salmon is delicious served cold. Cook the salmon ahead of time, then tuck it away in the refrigerator so dinner is prepped and ready to eat.
The surprising part of this recipe is buttermilk. For salmon! Who knew? It takes awhile to work through a pint of buttermilk, so I'm always pleased to have one more way to use it up after I've made a batch of biscuits.
Now, I've started buying buttermilk specifically to make this salmon recipe.
Ingredients for Buttermilk Marinated Salmon
- White vinegar
A quick 30-minute soak gives the salmon a light and lovely flavor, with just a hint of buttermilk and dill. The texture is flaky and silky, never dry, even if you overcook it for a minute.
As an added bonus, the marinade can double as a creamy dressing for cucumber dill salad. Half gets poured over the salmon, and half gets poured over a crisp mix of cucumbers and cabbage. The combination of salmon and cucumber dill salad is a perfect summer dinner (also, I recommend baby potatoes on the side).
I love this salmon served hot and I love it served cold. Serve it however you like!
What is Buttermilk Used For?
Traditional, true buttermilk is the liquid remaining after cream has been churned into butter. True buttermilk has naturally occurring probiotic bacteria. However, most buttermilk sold in stores is low-fat milk that has been mixed with a bacteria culture to increase the acidity of the milk, making it taste tangy and sour.
Buttermilk is used in baking to make dough tender and moist. When mixed with baking soda, the acidity in buttermilk can also help baked goods rise high and light. It is often used to make biscuits, pancakes, cupcakes and quick breads.
The acidity in buttermilk can also make meat more tender and moist. It can be used as a marinade for meats like chicken, pork and salmon - as in this recipe.
An opened carton of buttermilk usually stays fresh for at least a month. To store buttermilk longer, it can be frozen. Just whisk well when the buttermilk is defrosted.
More Salmon Recipes
- Sheet-Pan Salmon and Green Beans with Sesame-Lime Dressing
- Farro Bowls with Salmon, Sweet Potato and Parsley-Lime Dressing
- Pesto Salmon with Gemelli Pasta