Issue Date: November, 2009
Serves: Serves 4
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 4 6-ounce salmon filets, skin on, preferably wild-caught sockeye
• 10 tablespoons finely chopped fresh dill
• 1/3 cup olive oil
• 2 tablespoons fresh-squeezed lemon juice
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 4 lemon wedges

Instructions:

Preheat oven to 350°F. Place fish on a baking sheet lightly coated with cooking spray or vegetable oil, skin side down. Mix together dill, olive oil, lemon juice, and black pepper. Brush mixture over top of fish then sprinkle kosher salt evenly over the filets. Bake for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with lemon wedges.