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Baked Salmon with Dill and Butter

Baked Salmon with Dill and Butter

I confess that I generally prefer my salmon raw, with a dab of wasabi. Perhaps with a little droplet of soy sauce. This whole pregnancy thing, though, has put a major damper on my sushi habit so for the time being, cooked salmon it is. The origin of this recipe is a little weird — it’s something I remember my mom doing. Normally not so weird, except that she exclusively cooked Cantonese food except for this and italian sausage and pasta, both of which she made pretty sparingly. Weird, right?

Whole Foods had some fresh wild Alaskan sockeye salmon, a best choice according to the Monterey Bay Aquarium Seafood Watch list, when I cruised by the seafood counter today. I asked the fishmonger for a 5 oz. portion from the tail end of a fillet and into the basket it went. I prefer the tail end because it’s typically a little fattier and the bonus is that it cooks faster because it’s a touch thinner.

Anyway, this recipe is a cinch and perfect for a night when you really don’t feel like cooking. 10 minutes in the oven (for well-done salmon, per conservative American guidelines for pregnant women) and you’re done. You could eat it as/is, dress it up with a mustard-thyme vinaigrette, or use it in a sandwich. The possibilities are endless!

Baked Salmon with Dill and Butter
- serves 1 -

1 – 5 oz. portion of salmon, skin on
2 Tbs unsalted butter
Dried Dill
kosher salt

1. Preheat oven to 400 degrees F.

2. Rinse and pat the salmon dry, and place the salmon skin side down on a baking sheet lined with aluminum foil. Season the salmon with a pinch or so of salt. Divide the butter into 4 equal pats and dot the salmon with the butter. Sprinkle approximately a teaspoon and a half or so of dill on the salmon.

3. Put the salmon in the oven, uncovered, for 10 minutes for well-done. If you prefer yours medium rare, I would start checking it at around 8 minutes.

4. Let the salmon rest for about a minute once you pull it out of the oven and move the meat onto a plate using a spatula. You’ll find that some of the skin may stick to the foil, so leaving it on the fillet and lifting the meat from the skin after it’s cooked makes your life easier because you don’t have to worry about meat sticking to the foil.

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