Broiled Salmon with Lemon-Herb Sauce

A good rule of thumb is to cook fish 10 minutes per inch of thickness, measuring at the thickest part.

Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 13.8g
  • Saturated fat: 1.7g
  • Protein: 33.8g
  • Carbohydrate: 12.6g
  • Cholesterol: 94mg
  • Iron: 1.4mg
  • Sodium: 713mg
  • Calories from fat: 40%
  • Fiber: 0.2g
  • Calcium: 23mg


  • 3/4 cup low-fat mayonnaise (such as Hellman's Just 2 Good!)
  • 1 1/4 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 4 (6-ounce) salmon fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray
  • Lemon wedges (optional)


  1. Preheat broiler.
  2. Combine first 6 ingredients in a small serving bowl. Cover and chill.
  3. Sprinkle fillets evenly with salt and pepper. Place fillets, skin side up, on a broiler pan coated with cooking spray. Broil 4 minutes; turn fillets, and broil 6 minutes or until fish flakes easily when tested with a fork. Serve fillets with sauce and, if desired, lemon wedges.
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