Actually, I want help naming my salmon, not my tuna, but “Name That Salmon” just didn’t have the same ring to it.
I fudged a salmon recipe with creamy dill sauce tonight that was out of this world! Both Big and Middle ate their whole portions, and the Hubby wished I had made twice as much. It was cooked perfectly, was QUICK (20 minutes! 30 if you include defrosting time in a pan of water), and was made completely from what was already in my house.
So, help me name this little gem, and make sure you share this recipe post with all of your salmon loving friends!
- Lay two pieces of foil on a baking sheet (or just one if it’s heavy duty), and place the salmon fillet in the middle.
- Sprinkle onion powder (I used shallot salt, but not many folks have that lying around), lemon zest (to taste), ground pepper, and thinly sliced onion across the top. Dot with butter (I used about 1-2 tbsp for a large fillet).
- Wrap the fillet in the foil and put the baking sheet in a preheated oven (350*) for 20 minutes. If you are cooking sides and the fish has finished, you can just leave it in the foil to stay warm as the other things finish cooking.