This is one of my favorite go-to recipes for salmon. It always comes out right, it’s easy, and everyone likes it (as long as they like salmon, of course). And this is a great way to use up some of that dried or frozen dill that I talked about in yesterday’s post about picking, drying, freezing, and uses for your garden dill. In case you missed it, you can find that post here.
In fact, this recipe is so easy that there are no measurements – it depends on the size of your piece of salmon. You just slather on some mayo or ranch dressing, sprinkle liberally with pepper and dill, top with sliced lemon, wrap in foil, and pop it in the oven. that’s it! There isn’t even any clean-up since you throw away the foil packet that the fish was cooked in! How could it get any easier?
1. Lay salmon fillet on foil
2. slather generously with ranch dressing (or mayo)
3. Sprinkle with freshly ground pepper….
4. And sprinkle with dill (dried or fresh or frozen)
5. Layer with fresh lemon slices
6. Seal up the foil into a packet surrounding the fish (it’s OK if it is not entirely sealed – just need to keep enough steam in the packet to help the fish cook)
7. After 20 minutes, remove fish from oven, open packet, and check for doneness.
Easy, simple, and yummy.
- mayo or ranch dressing
- thinly sliced lemon
- boneless, skinless salmon fillet
- Preheat oven and baking sheet to 375 degrees F. (that way, you don’t lose time while your baking pan heats – all the heat goes to the fish)
- Lay the salmon fillet onto a piece of foil large enough to wrap around salmon. Slather a generous amount of mayo or ranch dressing over the top of the salmon fillet. Sprinkle a generous amount of dill weed and pepper on top of the dressing. Top with lemon slices. Wrap foil around salmon to seal.
- Bake at 375 degrees F for about 20 minutes. Open packet and test for doneness with a fork (fish should flake easily at the thickest part).
- Note: the rule of thumb is to cook for 20 minutes per inch of thickness of the fish. Most fillets are not any thicker than an inch at their thickest part, so I find that 20 minutes are just about perfect. If the fillet is very large, say you are cooking a whole half a fish, I would let it go for about 30 minutes, then test to see if the flesh flakes easily with a fork.