I have updated this dilled salmon from an old baked salmon recipe that used mayonnaise. Those who know how much I dislike mayonnaise are not the least bit surprised. Fish is much more delicate than chicken, pork, or beef. I will not be giving a specific cook time as oven temperatures vary and the thickness of your fillets will make a difference, too. Remember, the starting temperature of the fish matters, too. If it has just thawed and still contains flecks of ice, it will take longer than if you just got home from the grocery store and it is approaching room temperature.
Remember when checking the salmon that raw salmon has a translucent —you can sort of see through it— appearance; cooked salmon will be opaque and will flake—separate into pieces— easily with a fork. Overcooked salmon will be dry and not have as much flavor.
Dilled Salmon with Garlic Recipe
[There’s a printable recipe below this one.]
- 1 lb salmon
- 1/3 cup plain yogurt (Be absolutely sure to use plain and not flavored yogurt.)
- 1 clove garlic – minced
- 1/2 tsp dried dill
- 1/4 tsp fresh ground pepper
- salt to taste (just a pinch should be enough)
Preheat the oven 400°F. Stir together the yogurt, garlic, dill, and ground pepper. Place the salmon skin down and smear the yogurt mixture across the salmon. Bake until the fish flakes easily with a fork. Don’t judge by the sauce, slice it and look at the flesh. Check the fish after 10 minutes, unless you are baking especially thick salmon it should be done by 15.
Yields 4 servings.