Lemon – Recipe Coast

Trader Joe’s Chicken Shawarma with Lemon Rice Recipe

admin — Wed, 19 Aug 2026 16:03:31 +0000

Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold

Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!

This bowl is a power combo. It’s loaded with:

Lemon rice (lightly scented, fluffy, and gorgeous)
Crisped, golden chicken shawarma
Cabbage slaw that’s almost pickled
A tangy, creamy feta cucumber sauce

I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.

If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.

And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.

The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.

Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?

Hope you guys love it. Cheers to shortcuts! And feel-good food!

If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!

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Baked Salmon with Lemon and Dill Sauce

admin — Fri, 12 Jun 2026 23:52:23 +0000

This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.

At A Glance

Ready In: 30–35 minutes
Serves: 4–6 (depending on the size of the fillet)
Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition Highlights: Rich in omega-3 fatty acids and protein
Main Ingredients: Whole salmon fillet, dill, mayo, sour cream, lemon, olive oil
Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread

Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.

The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.

Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.

You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.

What You’ll Need

Here is what you’ll need for this baked salmon with lemon dill sauce recipe. Find the full measurements in the recipe card below.

For the salmon:

Whole salmon fillet — A single large fillet (about 2 lbs / 900 grams) feeds 4–5 people easily. Look for one with the skin on to help hold the fish together during baking. Skin-off works too; just handle it a little more gently when transferring to the pan.
Dried dill — The hero herb here. It has an earthy, slightly anise-like flavor that’s a natural match for salmon. Fresh dill works beautifully if you have it on hand — just use about a tablespoon.
Mayonnaise — Just a small amount, mixed with olive oil and dill, and brushed over the fish. It acts as a moisture barrier and helps the top of the salmon stay juicy. Light mayo works just as well.
Olive oil — Adds richness and helps the salmon cook evenly.
Salt and pepper — Season lightly; the sauce brings plenty of flavor.

For the lemon and dill sauce:

Sour cream — The base of the sauce, giving it that creamy, slightly tangy character. You can swap for light sour cream or Greek yogurt if you’d prefer a lighter option.
Mayonnaise — Mixed in with the sour cream for extra body and richness. Light mayo is fine here too.
Dried dill — Same herb as the salmon coating, which ties the whole dish together.
Fresh dill – a little bit of chopped fresh dill to freshen it up.
Lemon — Just half a lemon, squeezed in fresh. It cuts through the creaminess and lifts the whole sauce. Start with half and add more to your taste.
Salt and pepper — Season to taste at the end.

How To Make Baked Salmon with Cream Dill Sauce

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this baked salmon with lemon dill sauce.

Preheat your oven to 400°F (200°C) and line a half sheet pan with parchment paper.
In a small bowl, mix together 1 tablespoon of mayo, the olive oil, and 1 teaspoon of dried dill until combined.
Lay the salmon fillet on the prepared baking tray and brush the mayo-dill mixture generously over the top. Season lightly with salt and pepper.
Bake for 20–25 minutes, until the salmon flakes easily with a fork. I usually pull it at around 22–23 minutes — right in the middle of the suggested range — which gives you perfectly cooked, still-juicy fish. The internal temperature should be around 130–135°F (55–57°C) if you’re using a thermometer.
While the salmon bakes, make the sauce. Stir together the sour cream, mayo, and dried dill in a small bowl. Squeeze in the juice of half a lemon, stir, and season with salt and pepper to taste.
Serve the salmon straight from the pan with a generous dollop (or a whole ramekin, if you’re my husband) of the lemon dill sauce on the side.

Recipe Tips

Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.

Serving Suggestions

This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.

In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.

If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.

If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A simple whole baked salmon fillet with a creamy, tangy lemon and dill sauce on the side — a healthy, high-protein dinner that’s ready in about 30 minutes. Find step-by-step photos and more recipe tips above.

For the lemon and dill sauce:

Preheat your oven to 400°F (200°C / 180°C fan). Line a large rimmed baking sheet or half sheet pan with parchment paper.
In a small bowl, stir together the 1 tablespoon of mayo, olive oil, and 1 teaspoon of dried dill until well combined.
Place the salmon fillet on the prepared baking tray. Brush the mayo-dill mixture evenly over the top of the fish. Season lightly with salt and pepper.
Bake for 20–25 minutes, until the salmon flakes easily when tested with a fork. For best results, aim for about 22–23 minutes — this gives you moist, just-cooked fish. If you’re using a thermometer, pull it at 130–135°F (55–57°C) for tender, juicy salmon.
While the salmon bakes, make the sauce. In a small bowl, stir together the sour cream, mayo, and dried dill. Squeeze in the juice of half a lemon, stir to combine, and season with salt and pepper to taste.
Serve the salmon straight from the pan with the lemon dill sauce spooned over or alongside.

Important Ingredient Tips: For the sauce, you can substitute Greek yogurt for sour cream — slightly tangier but works beautifully. Fresh dill is a lovely upgrade for both the salmon coating and the sauce (use 1 tbsp fresh for the coating, 2 tablespoons for the sauce).
Key Recipe Tips: Don’t overcook the salmon — aim to pull it out when it just starts to flake; it’ll finish cooking on the tray. Check around the 22–23 minute mark for a 900 gram–1 kilogram fillet. The sauce quantity is generous; halve it if you’re cooking for fewer people.
Storage Tips: Cooked salmon keeps in an airtight container in the fridge for 3–4 days. The sauce keeps separately for 2–3 days. Enjoy leftover salmon cold over a salad — it’s excellent. Reheat gently at low temperature to avoid drying it out.
Make-Ahead Tips: The lemon dill sauce can be made up to 2 days in advance and kept covered in the fridge. The mayo-dill brush mixture can also be prepped ahead. The salmon is best cooked fresh.
FAQs:
What temperature should I bake salmon at? 400°F (200°C) is the sweet spot for baking a whole salmon fillet — hot enough to cook it through quickly without drying it out. If your oven runs hot, check it a minute or two early.
How do I know when salmon is done? The most reliable method is the fork test: press gently into the thickest part — if it flakes into clean layers, it’s ready. You can also use a meat thermometer; aim for 130–135°F (55–57°C) for moist fish, or 145°F (63°C) if you prefer it fully cooked through.
Can I use salmon fillets instead of a whole fillet? Yes, individual salmon fillets work well — just reduce the cooking time. Fillets around 150–170 grams (5–6 oz) will need about 12–15 minutes at 400°F, depending on thickness.
Can I make the sauce ahead of time? Yes. The lemon dill sauce keeps well in the fridge for up to 2–3 days. Give it a stir before serving.
How do I store and reheat leftover salmon? Store in an airtight container in the fridge for up to 3–4 days. To reheat, cover loosely and warm in the oven at a low temperature (around 275°F / 135°C) for 10–15 minutes. Cold salmon is also delicious flaked into a salad or grain bowl.
Is this recipe gluten-free? Yes — all ingredients are naturally gluten-free. Just check the labels on your mayo and sour cream to be certain, as some brands may contain trace additives.

Keywords: baked salmon with dill, salmon and dill sauce, creamy dill sauce for salmon, baked salmon fillet, lemon dill salmon

More Fish Dinner Recipes

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Lemon Rosemary Chicken Soup Recipe

admin — Tue, 21 Apr 2026 04:00:31 +0000

Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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Lemon Dill Baked Salmon Recipe

admin — Sun, 05 Apr 2026 16:11:50 +0000

This lemon dill salmon recipe is my family’s favorite way to cook salmon. Thanks to our easy baking method, the fish stays moist, flaky, and melts in your mouth.

My mom makes the best baked salmon! Her secret is adding some liquid to the baking dish and covering it. This gently poaches the fish in the oven (you could even call it oven poached salmon).

This lemon dill recipe uses her foolproof method, and I’m so excited for you to try it! This salmon is especially delicious served with our creamy dill sauce.

Key Ingredients

Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
Lemon: My mom always places a slice of lemon underneath her fillets, and I do the same. It adds a lovely lemon aroma and flavor to the dish.
Dill: Dill and salmon are such a classic pairing. I use fresh dill whenever possible, but you can substitute dried. I’ve shared tips for this below the recipe.
White wine: My mom sticks with water (which is totally fine), but I love adding a little extra flavor with dry white wine. Use something light and dry, like sauvignon blanc, pinot grigio, or unoaked chardonnay. I also use white wine for this skillet poached salmon.

Find the full recipe with measurements below.

How to Make Lemon Dill Baked Salmon

Tip 1: Place salmon on a layer of fresh dill and lemon slices. Season your fillets with olive oil, salt, and pepper, then place the fillets down on top of the lemon and dill. You can leave the skin on for this recipe (it acts as an extra barrier, protecting the fish from overcooking).

Tip 2: Pour wine or water into the baking dish and cover with foil. Bake the salmon in a 325°F oven until it flakes easily with a fork. For 1-inch fillets, expect 10 to 15 minutes. The steamy environment from our poaching liquid keeps the fish super moist in the middle.

Serving Suggestions

This recipe is incredibly versatile and pairs well with a variety of side dishes. For a sauce, we highly recommend this dill sauce for salmon (it’s so good!). Then, for sides, I love serving it with cauliflower rice. Adam prefers classic mashed potatoes, while my son enjoys simple buttered noodles.

Veggies are always a great idea! Try roasted asparagus with a touch of garlic, sautéed zucchini, or my quick and easy sautéed cabbage.

If you’re looking for a salad, the recipe works wonderfully with a Caesar salad, this lemon orzo pasta salad, or a simple green salad with balsamic vinaigrette. Finally, salmon and cucumber is a classic pairing. Try our tangy cucumber salad or this avocado salad with cucumber.

More Salmon Recipes

Lemon Dill Baked Salmon

PREP
5 mins
COOK
25 mins
TOTAL
30 mins

The trick to perfectly baked salmon is gently baking it in a bit of liquid, like wine, stock, or water. Cover the dish and bake until just cooked through. You can call this recipe oven poached salmon. It’s practically foolproof. If your salmon is thick, expect the cooking time to be a few minutes longer than what we share below.

4 Servings

Watch Us Make the Recipe

You Will Need

1 ½ pounds salmon fillets, 1-inch thick, preferably wild-caught

1 tablespoon olive oil

Salt and fresh ground black pepper

1 lemon, cut into slices

4 sprigs of fresh dill, plus more for serving

1/2 cup dry white wine or water

Directions

1Preheat the oven to 325°F (162°C). Set aside a baking dish large enough to fit the fillets in one layer.

2Lightly oil and season both sides of the fish with salt and pepper. (Optionally, cut the salmon into four 6-ounce fillets.)

3Arrange lemon slices and dill on the bottom of the baking dish, then place the salmon skin-side down on top.

4Add wine to the baking dish, and then cover with aluminum foil.

5Bake until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of your fillets (thicker fillets may require longer). Check after 10 minutes to see its progress. The best way to prevent overcooking is to check the temperature of the salmon using an internal thermometer. The thickest part of the salmon should read 125°F.

6Take the salmon out of the oven, untuck the foil to cover the dish loosely, and set aside on the counter for 5 minutes. The fish will continue to cook during this time.

7Serve scattered with chopped fresh dill on top.

Adam and Joanne’s Tips

Dried dill: Use 1 tablespoon dried dill. Add half of the lemon slices at the bottom of the dish, and sprinkle the rest over the top of the salmon.
Wine: Use a light, dry wine like sauvignon blanc, pinot grigio, or unoaked chardonnay. Or substitute water.
White stuff on cooked salmon: The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit of the cooking liquid from the bottom of the dish on top.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
6 ounces
/
Calories
300
/
Protein
37 g
/
Carbohydrate
1 g
/
Dietary Fiber
0 g
/
Total Sugars
0 g
/
Total Fat
13 g
/
Saturated Fat
2 g
/
Cholesterol
91 mg

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Easy Lemon Grilled Tilapia | The Recipe Critic

admin — Sun, 01 Feb 2026 17:18:25 +0000

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Fire up the grill! This grilled tilapia is deliciously seasoned and has the best flaky texture. Mix a few simple ingredients for the marinade, give it a little time to get super tasty and then it is grilled to perfection in a matter of minutes!

Grilling recipes are some of the best! They are easy, quick to prepare and have the best smoky flavor. I love to pair this grilled tilapia with grilled sides like grilled zucchini, grilled Mexican street corn and this fresh grilled caesar salad!

Reasons You Will Love This Recipe

Quick and Simple: Making grilled tilapia is so easy and can be ready to serve in just over 30 minutes including marinating time.
Light and Filling: Fish is a great source of lean protein and includes essential healthy fats.
Versatile: This is the perfect dinner that pairs with EVERYTHING!
Filled with Bright Flavors: Fresh lemon and garlic create the best flavors combined with the smokiness of grilling. You will love the taste and texture of this fish!

What You Need to Make Grilled Tilapia

You’ll only need a handful of simple ingredients to make this super tasty grilled tilapia! They come together for tender tilapia that will rival even the best seafood restaurant! The complete list of ingredients and measurements are listed in the recipe card at the bottom of the post.

Fresh Lemon Juice: Lemon adds fresh flavor to almost any grilled fish.
Olive Oil: Provides the marinade with a bit of fat and also is used for cooking the filets on the grill.
Garlic: Minced fresh garlic adds a delicious savory taste.
Seasoning: A simple blend of fresh ground black pepper, salt and mustard powder brings out all of the flavor in the fish.
Tilapia Filets: This recipe calls for 4 tilapia filets to feed 4 people.

How to Make Grilled Tilapia

Tilapia is one of the easiest proteins to grill! Marinate the fish for about 30 minutes, and then grill it for less than 12 minutes. You will want to make this recipe all season long!

Make the Marinade: Whisk together the lemon juice, olive oil, garlic, black pepper, salt, and mustard powder to prepare the marinade.
Marinate the Fish: Pour the marinade into a large sealable bag or container and place the tilapia filets into the container. Marinate the tilapia for 30 minutes to an hour. While the filets are marinating, preheat a grill to 400 degrees Fahrenheit.
Grill: Once the tilapia filets are ready, remove them from the marinade. Brush the grill with olive oil and grill the filets for 4-6 minutes per side. The filets should easily come off the grill, if they are sticking give them another 1-2 minutes.
Serve: Remove the grilled tilapia from the grill and enjoy!

Whisk together the marinade.

Marinate the tilapia in a Ziplock bag for 30 minutes.

Grill the tilapia for 4-6 minutes.

Carefully flip the tilapia and grill for 4-6 minutes on the other side.

How to Know When Tilapia is Cooked

You’ll know your fish is cooked through when it’s completely opaque. However, you definitely don’t want to overcook it, or it will become dry. Additionally, you can use a meat thermometer to check and see if it has an internal temperature of 145 degrees Fahrenheit.

Tips for Grilling Tilapia

Here are a few things to keep in mind when grilling tilapia. They are simple tips, but will ensure your fish turns out perfect!

Serving Options: This dish goes great with rice, couscous and your favorite vegetable side like grilled asparagus!
Thaw Filets: If using frozen, be sure they are thawed before you marinate. Thaw overnight in the fridge or place packaged frozen filets in cold water for about 10 minutes.
Discard the Marinade: Be sure to discard the used marinade after using.
Cook Time: The fillets I used were a little on the thicker side, so about 5 minutes was perfect. If your fillets are thinner, reduce the time.

How to Store Leftover Tilapia

Although grilled tilapia is best served right away, here’s how to store leftovers to enjoy them later!

In the Refrigerator: Once it has cooled, then place it in an airtight container or wrap it tightly in plastic wrap. Put it in your fridge, and your fish will stay good for up to 3 days.
Reheating: The quickest way to reheat your grilled tilapia is in the air fryer for a couple of minutes at 350 degrees. You can also reheat it over medium heat on the stove with a little melted butter in the pan.

More Seafood Recipes

We love to enjoy seafood dishes often because they are satisfying yet light and typically contain many nutrients. Here are some of our favorite fish recipes that we make on repeat. And if you’re looking for more, browse through our many other seafood recipes!

Dinner

Baked Cajun Garlic Butter Cod

25 minutes

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