Baked salmon is one of the easiest dish used for entertaining guests. You can use any varieties of Wild salmon: Sockeye, coho, pink, or spring depending on your budget. The red pepper tartar sauce is delicious and simple to prepare. -Jen
1 Side of Wild Salmon
Red Pepper Tartar Sauce:
1 cup Mayo
1/2 cup of Roasted Red Pepper (small dice)
1/2 bunch of Fresh Dill (chopped)
1 Lemon (zest and juice)
1-2 Shallots (small dice)
2-3 Tbsp Capers (lightly chopped)
1-2 tsp Caper juice
- Preheat the oven to 375F.
- Line the baking sheet with a piece of aluminum foil that is long enough to fold up around the side of salmon. (About twice the width of the baking sheet). You want it that length so that you can tent the side of salmon for baking.
- Drizzle a little olive oil in the middle of the foil. Place the side of salmon in the middle of the foil. Season the salmon with salt and pepper. Add you sauce or seasoning to the side of salmon. Fold up the edges of the foil and carefully wrap the side of salmon. Be sure to leave a bit of a pocket on the top side, as you don’t want all your sauce or seasoning caught in the foil.
- Bake the salmon on the baking sheet in the oven. I like to bake my salmon this way 4-5 mins per pound. Once baked, carefully open foil up to expose the beautiful baked salmon. Serve using a spatula, and don’t worry to much about the skin as it will stick to the bottom foil.