|Bishop's Beach, Homer|
We also spent a couple nights in where we cooked wild crab and baked local salmon. I grew up with salmon a weekly staple. My mom barbecued it, baked it, broiled it, poached it, and served it smoked. The most valuable lesson I learned from her cooking was that you should never over season a good piece of fish, or you will ruin it. The below recipe is tried and true. I have made it at least twice a month for many years, and my mom made it many years before me.
Baked Salmon with Lemon and Dill
- 1 salmon fillet (I usually buy 3/4 pound for 2 people)
- 2-3 sprigs fresh dill
- 1 lemon
- 3-4 tablespoons butter
- salt and pepper to taste
- Pre-heat oven to 350.
- Place the fillet in a large baking dish taking care to avoid the flesh touching the edges of the pan.
- Cut the butter into small pieces and divide evenly over the fish.
- Coarsely chop the dill and spread over the fish.
- Thinly slice the lemon and place on top.
- Grind some pepper on top and season with a very small amount of salt.
- Cover with foil or a baking sheet and bake for 10 minutes.
- Uncover and bake for another 5-10 minutes (depending on thickness) until you can see white fat emerging from the flesh, and when the flesh is divided with a fork the very middle is still slightly dark.
|View of Iliamna Volcano, Kenai Peninsula|
|Lake Ski, Soldotna|
|Moose in Homer|
|Night Drive: between Homer and Girdwood|