One of my favorite things about my childhood is helping my grandfather with our salmon net on the river. My childhood home is in a small village of 350 people. My house is literally in front of the river, so we didn’t have to venture far to fill our freezers. My grandmother prepared our salmon in various ways, which include dried or smoked. But that’s another post. The recipe below is not what I grew up on. My grandparents had a very salt and pepper palette, so I had to experiment a little to brighten up my salmon.
- 1 salmon fillet
- 3/4 cup of mayonnaise (not miracle whip)
- lemon pepper
- fresh dill (dried will work too)
- lemon slices
Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking oil, salt the fish skin side down also using lemon pepper to taste. Spread mayonnaise evenly on the salmon then sprinkle with dill. Lastly, top with lemon slices which adds flavor and makes it pretty.
Place in preheated oven for 25-30 minutes depending on the size of the fillet. The mayonnaise locks in the moisture of the fish while allowing it cook evenly. Once the fish is done cooking (your kitchen will smell amazing at this point) take the baking sheet out and allow to cool for a few minutes. One of my favorite sides to this is plain white rice with a little bit of salt. Sometimes I break up the fish into big flakes and mix it in with the rice. Enjoy!