Anne Ausderau serves these baked pieces of salmon with malt vinegar and oven fries for healthier fish and chips. If you don't have lemon pepper, substitute 1/2 teaspoon pepper.
Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper.
Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray.
Bake on the top rack of a 475° oven until surface is browned and salmon is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.