Slow roasting the cured fish gives the salmon a velvety, silken texture.
1/2 cup packed light brown sugar
1/3 cup chopped fresh dill
2 tablespoons kosher salt
1 (3-pound) salmon fillet
1/2 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
How to Make It
Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
Preheat oven to 175°.
Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.
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