• 1 Tbsp Gregg’s Dill & Lemon Seafood Seasoning
  • 1-2 Tbsp milk
  • 400-500 g fresh salmon fillet
  • boiled new potatoes to serve
  • baby spinach leaves to serve
  1. Make dill aioli by mixing together the HEINZ [SERIOUSLY] GOOD™ Aioli and Gregg’s Lemon & Dill Seafood Seasoning. Mix enough milk to give it the desired consistency.
  2. Remove the pin bones from the salmon fillet and cut into 4 pieces. Sprinkle with Gregg’s Lemon & Dill Seafood Seasoning .
  3. Place salmon in a hot frying pan skin-side down to get a crispy skin, turn over and reduce heat to finish cooking, being careful not to overcook the fish. Alternatively place under a preheated grill or on the barbecue, turning once. Drain any excess oil on paper towels before serving.
  4. Serve with hot or cold boiled new potatoes and wilted baby spinach leaves.

Watch How To Video

Handy Tips

Try this with other fish fillets such as Snapper or Tuna or Hupuka steaks.

Made With

Rate and Review

5 Ratings Salmon with Lemon and Dill Aioli

Reviews (5)

Rufus's Review | Rating

yummy and delicous. I usually prefer deep fried chicken but this was almost as good!!

Maree's Review | Rating

a fabulous salmon meal,just like
eating out, I will make it heaps
and savour every mouth full
Thanks Maree

Renee Grenville's Review | Rating

Delicious - added a nice kick to the salmon and Aioli was very nice with the potatoes. I used broccoli, but will use spinach when its ready from the vege garden :)

Janice Smith's Review | Rating

We learnt to eat salmon in Vancouver, Now it's on our menu regularly when on special. Lemon pepper, thyme, and rosemary goes down a treat. Then a squeeze of lemon to serve. Yummy, easy to over eat left overs.

Fiona's Review | Rating

Loved this! I changed it slightly by adding onion and mushroom with the spinach to rest the salmon on. Luxury meal that was so easy to make!