This tangy buttermilk-dill marinade makes silky, flavorful salmon and doubles as a creamy dressing for cucumber dill salad.
- 1 ½ to 2 pounds salmon
- 1 1/4 cups buttermilk
- ¼ cup lightly packed fresh dill
- ¼ cup lightly packed fresh parsley
- 4 scallions, chopped (divided)
- 1 tablespoon white vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- 1 English or regular cucumber or 4 Persian cucumbers, sliced
- ½ a green cabbage, thinly shredded or 4 cups pre-shredded cabbage
- In a blender, combine buttermilk, dill, parsley, 2 chopped scallions, vinegar, honey and salt until smooth.
- Set aside 1/2 cup of the marinade/dressing for the cucumber dill salad.
- Pour the remaining buttermilk mixture over the salmon in a rimmed dish. Let the salmon marinate 30 minutes. (I leave the salmon out on the countertop while it marinates)
- Next, while the salmon marinates, salt the cucumbers. This step is optional, but recommended because it will keep the cucumbers crisp and crunchy. Otherwise, your cucumber salad might be soggy and droopy before dinner is over.
- How and Why You Should Salt Cucumbers: Salting cucumbers helps draw out moisture. First, put the sliced cucumbers in a colander set over a bowl or plate. Toss the sliced cucumber lightly with salt, approximately ½ teaspoon salt per regular sized cucumber. Refrigerate the salted cucumbers for 20 to 30 minutes. After 20 minutes, vigorously shake the colander several times to remove as much remaining liquid as you can. Discard any liquid that drips into the bowl (it won’t be much, only about a teaspoon.)
- The cucumbers will seem salty, but don’t worry. Toss the cucumbers with the cabbage and remaining 2 chopped scallions. Pour the reserved ½ cup of the marinade over the cucumber salad and refrigerate until ready to serve.
- Heat the oven to 400 F, and cover a rimmed baking sheet with foil.
- After the salmon has marinated 30 minutes, lift the fillet out of the marinade and place on the foil-lined baking sheet. Discard the marinade. Lightly salt the salmon.
- Bake the salmon about 12 minutes* until salmon is opaque in the middle and flakes apart easily.
*The cooking time for salmon depends on how thick the fillet is.. A good rule of thumb is 10 to 12 minutes per 1-inch of salmon, based on the thickest part of the salmon.
I love buttermilk marinated salmon straight out of the oven, or served cold. It’s equally delicious both ways! This is a great recipe to make ahead of time and serve cold for dinner.
How Much Salmon Should I Buy? A common recommendation is 6 ounces of salmon per person. I find this is usually about right for my family (2 adults and 2 kids under 10) but I often make a bit more so we have leftovers. The salmon and dressing will stay fresh for several days in the refrigerator.
Can I Grill the Salmon? Yep. Grilling is my favorite way to cook salmon. I love the crispy edges, smoky flavor and the fact that your house won’t smell like fish. To grill salmon, I use the same cooking time (10 to 12 minutes per inch of salmon thickness) as I use for this oven-baked salmon. I usually place the salmon on foil so it doesn't stick to the grill.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Salmon
- Method: Bake
- Cuisine: American
Keywords: salmon, cucumber dill salad