While visiting my sister in Alaska a few years ago, we stopped at Ship Creek to throw in a line on our way to the airport to catch our flight home. The last thing we expected was to hear a shaky and excited “Fish On!” coming from my husband.
Being a “king salmon virgin”, he had no idea how to haul that massive fish in quickly enough to avoid aggravating all the other fishermen who had to pull in their lines until his king was landed. Enter — my sister. Woman of the Wilderness. Hunter and fisher-woman extraordinaire. An adorable redhead …. with a baby in the backpack.
My sister powerfully and expertly landed that massive fish, while drawing a crowd interested to see this young woman with a baby fight “the king”. It was quite a spectacle! And the cheers when my sister landed that beast rang in our ears the entire trip back to Minnesota. 😄
There are so many ways to cook salmon, and even more ways to serve it. But some times simpler is better. This is the most basic and simple method I use.
Stir up the creamy dill sauce, and allow the flavours to marry while you get the salmon ready. Using roasted garlic prevents the sauce from overpowering the salmon. Add white wine until you get the consistency you want. We like thick and substantial sauce, which melts a little on the hot fish (and potatoes – yum!).
Place a foil-lined baking sheet into the oven, and preheat to 500 degrees.
While the oven and pan are heating, pat the salmon dry with paper towels. Season generously with salt and pepper.
Put the salmon – skin side down – onto the screaming hot pan and return to the oven. This allows the fish to begin cooking from the bottom, and causes the skin to stick to the foil. Yes, you want the skin to stick!
After 3-5 minutes at 500 degrees (depending on how thick the salmon is), lower the oven temperature to 350. Check the salmon after 8 minutes. Remember that it will continue to cook once you remove it from the oven, and overcooked fish is a real drag.
Slide a spatula between the fish and the skin (which should stick!), and remove to a platter. Clean up is a breeze.
Top with creamy dill sauce.
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Salmon with Dill Sauce
- Total Time: 21 mins
Description
Fresh, easy, and delicious
Ingredients
- Salmon filet with skin on
- 1/3 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup fresh dill, chopped
- 2 Tbsp white wine, or a little more if you like a looser sauce
- 4 cloves roasted garlic
- 1 Tbsp lemon juice
- 2 tsp coarse brown mustard (or dijon)
- 1/4 tsp each salt and pepper
Instructions
- Stir together the ingredients for dill sauce – mayo, sour cream, dill, wine, garlic, lemon juice, mustard, and 1/4 tsp each salt and pepper – allowing it to chill for an hour or so
- Place foil-lined baking pan into oven, and preheat to 500 degrees
- Pat salmon dry with paper towels
- Season with salt and pepper
- Put salmon onto hot baking sheet, skin side down
- Bake at 500 degrees for 3 minutes
- Without opening oven door, turn down temperature to 350 degrees for another 8 minutes
- Salmon will continue to bake after removed from oven
- Slide a spatula between the meat and skin, and lift off the salmon
- Serve with a generous dollop of dill sauce
- Prep Time: 10 mins
- Cook Time: 11 mins
