Baked Dill Salmon
2 lbs fresh caught sockeye salmon
roughly 3 tbls of dill weed, can be fresh or dried
4 tbls butter, plus some to grease your baking dish
pinch of salt, or to taste
Rinse off your fresh salmon under cold water to remove any scales that could be left behind.
You can either cut up your salmon before cooking or after into your serving sizes. I prefer to cut up before hand.
Grease your baking dish with butter, place salmon skin side down into baking dish.
Sprinkle fish with the dill seasoning and a pinch of salt, then place 1 pad of butter on each piece of fish; if you have already cut it up; if not then place 1 pad of butter about 1 inch apart on the fish.
Place in a cold over then preheat to 400 degrees and bake for 25 minutes or until fish becomes opaque.
Once fish is done, I like to serve with another small pad of butter on top.
This fish pairs well with any vegetable. I prefer to serve mine on top of braised red cabbage.
*I keep the skin on, the skin is has the most omega 3 in it but, if you choose just eat around it once fish is done cooking, the skin just falls right off*