Serves 4
Prep time: 10 minutes
Inactive time: 1 hour
Cook time: 12-15 minutes
Rest time: 5-10 minutes
Total time: 1 1/2 hours
Ingredients:
2 pounds Salmon, skin on (wild caught is always best if available)
1 tablespoon kosher salt
3 tablespoons chopped fresh dill, plus more for a garnish
1 tablespoon neutral oil (grapeseed or vegetable)
Fresh ground black pepper
Lemon wedges
Line a rimmed baking sheet with parchment paper. Place the salmon skin side down on the baking sheet. In a small bowl, combine the salt and dill, and rub the mixture together with your fingers to break down the dill. Rub the dill/salt mixture on the surface and sides of the fish. Refrigerate, uncovered, for 45-60 minutes.
Preheat the oven to 350 degrees with a rack in the middle position. Line a second sheet pan with parchment paper and spray with cooking spray. Rinse the salmon under cold water, rubbing to remove the salt. Pat completely dry with paper towels, then place on second baking sheet. Spread a light layer of oil over fish and season with black pepper. Bake until edges are opaque and fish is firm to the touch, about 12-15 minutes.
Remove fish from the oven and tent with foil, let rest for 5-10 minutes. Sprinkle with additional dill and serve with lemon wedges.
Serving suggestion: Cucumbers in Vinegar