Simple Salmon Fillets
This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish.
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
salmon fillets
|
|
| 1 | each |
lemon
|
|
| 1 | teaspoon |
dill weed
(preferably fresh) |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 2 | tablespoons |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
salmon fillets
|
|
| 1 | each |
lemon
|
|
| 5 | ml |
dill weed
(preferably fresh) |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 3E+1 | ml |
mayonnaise
|
|
Directions
Hopefully you selected 2 nice fillets.
Preheat the oven to 400℉ (200℃).
Place the fillets skin side down in a baking dish (I use glass).
Squeeze the lemon over and lightly sprinkle with salt and some white pepper.
Then spread the dill over the fillets and let set for fifteen minutes--if you have the time!
Spread the Mayo evenly over the entire surface and cut end(s) of the fillets (just like spreading peanut butter).
Place on a high shelf in the oven (just under the broiler element).
Bake for 10 to 15 minutes for each inch of thickness.
Then kick the broiler in for a few minutes, just until you see some browning of the mayo.
If you skip the broiler then just add a few minutes to the baking time.
