Ingredients
1
cup butter, softened
1/4
cup finely chopped fresh dill weed
2
tablespoons grated lemon peel
1
teaspoon coarse (kosher or sea) salt
1/2
teaspoon freshly ground pepper
3
shallots, finely chopped
12
wild salmon fillets, 1 inch thick (8 oz each)
1
tablespoon coarse (kosher or sea) salt
1
tablespoon freshly ground pepper
24
thin slices lemon
Preparation
Heat oven to 375°F. In small bowl, beat all Dill-Shallot Butter ingredients with electric mixer on medium speed until blended; set aside.
Cut 12 (15x10-inch) pieces of cooking parchment paper. Fold each piece in half crosswise and crease, then open again. Place 1 salmon fillet near fold. Sprinkle each fillet with 1/4 teaspoon each salt and pepper; spread evenly with Dill-Shallot Butter. Top with lemon slices. Fold paper; seal edges well with narrow folds. Place packets on 2 large cookie sheets.
Place 1 pan on middle oven rack and another on lower oven rack. Bake 12 minutes. Switch pans; bake 11 minutes longer or until fish flakes easily with fork.
