Dill Sauce
1 T EVOO
1 tsp garlic (more if desired)
2 tsp dried dill
1 tsp salt
1/4 tsp pepper
1/2 cup mayonnaise
1/4 cup dijon mustard
juice of 1/2 lemon 🍋 (optional)
clean fish, remove pin bones, place fish skin side down on a foil lined baking sheet.
Bake in oven at 400 degrees Fahrenheit for 25 to 30 minutes. Until internal temp reaches 140F degrees internal temp. cook until browned and fish splits.
serve with some fresh roasted veggies.
Hi guys welcome to the chef’s backyard I’m here with my beautiful assistant and tonight I’m going to show you how to make a delicious dill sauce and we’re gonna bake some salmon you ready to cook let’s go all right so what we’ve got here I’ve got some extra virgin olive
Oil it’s going to be our first ingredient we’ve got some garlic that’s 1 tablespoon of extra virgin olive oil 1 teaspoon of garlic if your family loves garlic add more if not you’re fine I’ve got 2 teaspoons of dried dill we’ve got 1 teaspoon of salt about 1/2 teaspoon
Quarter teaspoon of pepper I’ve got 1/2 cup of mayonnaise all right you want to go ahead and give that a mix mix it up mess it up all right and never will add our final ingredient we’ve got a quarter cup of Dijon mustard oh that looks
Amazing you know if you have some fresh citrus if you have a lemon or a lime you could squeeze that in there too and it’ll be amazing all right so let me show you how we’re gonna do the fish I have a sheet tray a baking sheet and
I’ve got it lined with aluminum foil I’ve got a whole side of salmon and I got this from my fishmonger I have a cutting board and I have that lined with some plastic wrap and that will just make cleanup a lot easier whenever I purchase salmon one of the things that I
Always want to do is shave the flesh and what I mean by that is taking your knife and running it with the grain of the fish to kind of remove any of the stuff that was left on during packaging and transport and this just gives it a little bit cleaner
Flavor because I found over the years of cooking that as those fish are packaged they’re layered on top of each other and if you don’t do this sometimes you get kind of a fishy fishy sort of vibe from that I can also see that I’m pulling up
Some pin bones so we’ll go ahead and check and one way to do that is to take your finger and run it along these seams because that’s where the the little pin bones anchor to the spine of the fish and we want to try to remove those you
Want to do that a few times kind of get that as clean as you can till it looks kind of dull and that’s okay clean your knife and now what we’re going to do is I’m going to lift up the fillet and place it directly on the on the baking
Sheet and we will remove this plastic wrap and dispose of that because we’re through handling the fish so now the next step assistant can make this beautiful sauce that you made and spoon it on take a spoon of it and just drop it on the fish
Can you do that yeah do it all the way down the length of the fish here there you go that looks great and what we’re gonna do is we’re going to use that spoon and spread it spread it out before we put it in the oven and we’re going to
Use all of this sauce okay how about if we use the how about if we use this and we’ll get that sauce on there now you can take your spoon and spread it out like this can you do that yep oh that looks great doing a good job
So we’ve already got our seasoning in there right we’ve got the extra virgin olive oil we’ve got the garlic the dill the salt the pepper some mayo and then the Dijon mustard and the the Mayo is going to kind of help keep it moist so is the extra-virgin olive oil but
Everything else is going to add flavor and so thank you so now we have our fish well-seasoned and we’re gonna throw it in the oven we’re gonna cook it 400 degrees a fillet like this will take about 25 maybe 30 minutes we’ll be right back hey guys
So we baked our salmon and what we’re looking for is that beautiful browning another indicator of doneness that I’ve noticed along my years of cooking is when the fish splits if the fish splits it’s ready what we want to do is we want to serve our family some great tasting
Safe food right so let’s go ahead and we’ll cut into it and it might flake on you just just go straight down give give the knife a little bit of momentum and then one of the great things that I’ve learned about this method if you go
Ahead and put that skin directly down on the aluminum foil and all we have to do is take our spatula and run it right along the skin and you get a beautiful fillet to come up and then we can serve that on the plate here you go sweetie
Here’s the fork for you do you want to give it a try what do you think how does it taste very good yeah yeah let’s give it a taste guys so moist really flavorful it’s got a nice chill flavor to it oh you know it would be good a squeeze of
Lemon last time when we went to the stores there weren’t even the lemons available so we missed out on that but next time we’ll add lemon to this dish I hope you’ve enjoyed this recipe thanks for coming to our kitchen here at the chef’s backyard we’ll see you soon
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