Try this baked salmon and dill recipe for an easy and fresh summertime meal.
Chef Martin Breslin's approach is to build a student's confidence in the kitchen with simple recipes using basic ingredients. The delicate combination of fresh dill and lemon lend just enough flavor to add interest to plain baked fish.
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 tablespoons finely chopped fresh dill
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 lemon wedges
How to Make It
Preheat oven to 350°.
Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake at 350° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
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At the end of 10 mins mine were not nearly done enough (guess my filets were thicker). So I flipped on the broiler and broiled them for 7 mins. My sons and I like them completely cooked through, so if you like them more rare you could so it for 3 or 4 mins. It gave them a lovely color and crust and really highlighted the dill. Even my oldest son who has never liked salmon before liked it and gobbled his up.