In Michigan we have an abundance of fish and during summer the salmon is easy to come by and a snap to fix for dinner. This baked salmon is prepared in the usual way, but the sauce is what made my family rave! Although the sauce is part of a recipe for salmon patties there are times when frying salmon patties just isn't in the cards - and last night was one of those.
BAKED SALMON
1-1/2 pounds salmon fillet, skin and bones removed
1 teaspoon dried dillweed
butter flavored cooking spray
Preheat oven to 375.
Spray 9 x 13 baking pan with cooking spray.
Rinse fish fillets, pat dry and arrange in the baking pan.
Spray lightly with butter flavor cooking spray.
Sprinkle with dillweed.
Bake 20-25 minutes or until the fish flakes.
DILL SAUCE
1/3 cup sour cream
3 tablespoons mayonnaise
3/4 teaspoon dillweed
Combine and refrigerate until serving.
This was a really light and refreshing change from tartar sauce served with baked salmon. You might want to double the batch so there is plenty to go around.
Crumble leftover salmon, add dill sauce and mix together for a great sandwich filling!
Please leave a comment if you have a favorite salmon recipe to share.
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