For most of my life, I thought I hated cooked salmon. (Sushi’s another story though – yum!) I could not understand why salmon was considered a “gourmet” fish and why people would pay so much for it. Every time I tried salmon I found it kind of dry and unpleasantly fishy tasting. No sauce could hide that.
About three years ago, we started going to the White Rock Farmers’ Market. Hubs convinced me to buy a salmon fillet from one of the vendors there, Fresh Off the Boat. This is a family-run operation where they catch wild fish off the coast of BC and flash freeze the fish right there on the boat immediately after it’s caught. Even though I knew I wouldn’t like it, I agreed to give salmon a try again because it’s an excellent source of omega-3 essential fatty acids. Hubs baked the fish that night, and I remember taking a tiny bite expecting that same fishy taste. I was shocked to find it tasted fresh and moist and delicious! It tasted like a completely different fish! Ever since that day, I’ve been a salmon convert, but only when it’s fresh like this.
We visited the Farmers’ Market again this weekend, and saw that their salmon fillets were on sale. We snapped some up, and I made this deliciously simple creamy dill and garlic salmon fillet.
The base for this sauce is my homemade mayonnaise mixed with dill, garlic, and mustard. Even with making my own mayo, this was such an easy meal to prepare and only about 10 minutes to bake. This is clean eating at its finest. This recipe contains only unprocessed foods, no gluten, no dairy, and no sugar, and it’s suitable for paleo and Whole30 diets. Healthy food doesn’t need to be complicated or tasteless!
- 2 salmon fillets, pinbones removed
- 1/2 cup homemade mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 teaspoons brown mustard
- 1 clove garlic, finely minced
- pinch of sea salt
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Place salmon fillets, skin side down, on the paper.
- Mix mayonnaise, dill, mustard, garlic, and salt.
- Spread mixture evenly over salmon and bake for 8-10 minutes, or just until flesh flakes under your fork.
- Serve hot with a squeeze of fresh lemon.