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Kosher Chilled Salmon with Dijon Dipping Sauce Recipe


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Chilled Salmon with Dijon Dipping Sauce

Contributed by: Quick & Kosher, JAMIE GELLER

This dish comes from my good friend Anita. It’s part her invention, part adaptation from Spice and Spirit, the fabulous Lubavitch Women’s Cookbook by Esther Blau, Tzirrel Deitsch and Cherna Light.

Make it a duet of dipping sauces when you whip up a Wasabi Scallion Sauce to go with you Dijon Sauce. Combine one large bunch of scallions (use only the green part), 1 cup light mayonnaise, the juice of 1 lemon and 1/8 teaspoon wasabi powder. Blend or process until creamy and smooth. Refrigerate overnight to soften the bite.

Prep: 10 min
Total: 2 hrs, 25 min
Yield: 8 servings


    8 salmon fillets, about 2 pounds
    1 tablespoon dried dill flakes (or 2 tablespoons minced fresh dill)
    1 tablespoon dried parsley flakes (or 2 tablespoons minced fresh parsley)
    1/4 teaspoon kosher salt
    1/2 teaspoon black pepper
    For sauce
    3/4 cup light mayonnaise
    2 tablespoons Dijon-style mustard
    1 tablespoon lemon juice
    1 teaspoon prepared minced garlic
    1 tablespoon chopped fresh dill
    1/4 teaspoon sugar
    1/4 teaspoon pepper


  1. Preheat oven to 450 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse fillets and pat dry. Place in prepared pan.
  3. In a small bowl, mix the dill, parsley, salt and pepper.
  4. Sprinkle seasoning mixture over each fillet.
  5. Bake, uncovered, at 450 degrees for 12 to 15 minutes or until desired doneness.
  6. While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.
  7. Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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