There’s nothing like recent salmon, and my mammy bakes it excellent thus it nearly melts in your mouth. The creamy dill sauce is subtly seasoned with horseradish in order that it does not overpower the fragile salmon flavor. —Susan mineral, Everett, Washington
- 1 salmon fillet (about 2 pounds)
- 1 to 1-1/2 teaspoons lemon-pepper seasoning
- 1 teaspoon onion salt
- 1 small onion, sliced and separated into rings
- 6 lemon slices
- 1/4 cup butter, cubed
- DILL SAUCE:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 3/4 teaspoon dill weed
- 1/4 teaspoon garlic salt
- Pepper to taste
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- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin-side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
- Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
- Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Test Kitchen tips you can freeze salmon and other oily types of fish, such as whitefish, mackerel and lake trout, for up to 3 months. Wrap fish in freezer paper, freezer bags or heavy-duty foil before freezing. A thrifty alternative to purchased onion salt is to mix up your own. Just combine 1 teaspoon onion powder with 3 teaspoons of table salt or another fine-grained salt. The ratio works the same for garlic salt, too. Go fish! These are our favorite salmon recipes.
4 ounces cooked salmon with about 2 tablespoons sauce: 418 calories, 33g fat (11g saturated fat), 100mg cholesterol, 643mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 26g protein.Open Next Page To See More!