Boneless salmon filet, any size, with or without skin.
Dried dill weed (preferable high quality, such as Penzey's)
Freshly ground black pepper to taste
Salt to taste
Makes:Depending on the size of the filet, serves 2-6 people.
I’d love to take credit for this recipe, but the fact is an old flame introduced it to me and I stole it. Too bad for her that recipes can’t be copyrighted!
While salmon is traditionally a low-calorie, low fat dish, the mounds of sour cream in this recipe negate those healthy aspects. Still, it’s delicious. I usually serve one of several rice dishes on the side and asparagus makes an excellent veggie side.
2Wash the filet under cold water. If it has skin, scrape away the scales with a scaling knife or any serrated knife, such as a steak knife. Rinse thoroughly and place filet on a cookie sheet.
3Coat the top of the filet with sour cream completely so that no pink shows through. Sprinkle generously with garlic powder and dill weed. Sprinkle with salt and pepper to taste.
4Place on center rack in hot oven and bake for 15-20 minutes. I like my salmon thoroughly cooked, but just barely. If you don’t care if it gets dried out a bit, allow it to cook 20 minutes or more without checking; otherwise, cut into the thickest part of the filet slightly to check if it’s completely cooked after 15 minutes. NOTE: Do Not eat undercooked salmon unless it is from a sushi-quality fish market and is farm raised, as salmon is famous for its parasites, and they can make you mighty sick.
Member recipes are not tested by the CHOW food team.