Delicious salmon recipe and easy as can be! Perfect when feeding a crowd. You can serve alongside rice, homemade potato wedge fries, potato salad, coleslaw-type salad, or salad of your choice. I made this recently for a larger family dinner alongside the BBQ style salmon (for some variety), and it was a hit. Enjoy!
Preheat oven to 425 F.
Mix together a saltwater brine:
2 quarts water
5 Tbsp salt
Soak/brine 1.5 lb salmon filet for 15- 20 minutes. (Yes, you can use a smaller or larger size salmon filet, just adjust cooking time and toppings a bit). Pat salmon dry (use paper towels) and set on foil-lined baking tray.
Mix together in a bowl, then spread on top of salmon:
1/4 - 1/3 cup mayonnaise
1 Tbsp fresh dill, minced
1 Tbsp fresh chives, minced
1-2 tsp minced garlic (optional)
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp pepper
1/4 - 1/2 tsp paprika
On top of mayonnaise spread, place:
lemon slices
Bake salmon at 425 F for 20-22 minutes, or until nicely cooked at thickest point. (Thinner cuts may take less time, thicker may require a few extra minutes).
It was delicious served with rice, seasoned generously with garlic, onions, parsley, squeeze of fresh lemon, salt and pepper during cooking.
Lemon-Dill Topped Salmon, ready for baking!
Lemon-Dill Topped Salmon - gluten free!
Preheat oven to 425 F.
Mix together a saltwater brine:
2 quarts water
5 Tbsp salt
Soak/brine 1.5 lb salmon filet for 15- 20 minutes. (Yes, you can use a smaller or larger size salmon filet, just adjust cooking time and toppings a bit). Pat salmon dry (use paper towels) and set on foil-lined baking tray.
Mix together in a bowl, then spread on top of salmon:
1/4 - 1/3 cup mayonnaise
1 Tbsp fresh dill, minced
1 Tbsp fresh chives, minced
1-2 tsp minced garlic (optional)
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp pepper
1/4 - 1/2 tsp paprika
Salmon topped with mayonnaise spread
On top of mayonnaise spread, place:
lemon slices
Ready for baking! (or you can BBQ off-heat aiming for a similar overall temperature in your BBQ)
Bake salmon at 425 F for 20-22 minutes, or until nicely cooked at thickest point. (Thinner cuts may take less time, thicker may require a few extra minutes).
It was delicious served with rice, seasoned generously with garlic, onions, parsley, squeeze of fresh lemon, salt and pepper during cooking.
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