Baked Yukon River Salmon
A simple oven-baked salmon fillet seasoned with butter, lemon and dill, reflecting how Yukon River communities cook the salmon that runs through their region each summer.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •baking dish
- •oven
- •foil
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 19 g
- carbs
- 2 g
- protein
- 34 g
- calories
- 320
Instructions
- 1
Preheat oven to 200°C.
- 2
Line a baking dish with foil and lay the salmon skin-side down.
- 3
Rub with olive oil, garlic, salt and pepper.
- 4
Dot with butter and scatter dill over top.
- 5
Slice half the lemon and lay slices over the fish; squeeze the other half over it.
- 6
Bake 20-25 minutes until the fish flakes easily with a fork.
- 7
Rest 5 minutes before serving.
Chef's tips
Check doneness a few minutes early since fillet thickness varies; the fish is done as soon as it flakes, and overbaking dries it out quickly.
Ingredient substitutions
- Yukon River salmon → any farmed or store-bought salmon fillet
- fresh dill → 1 tsp dried dill
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Warm gently in a low oven or eat cold flaked into a salad.
Common mistakes to avoid
- •Baking too long and drying out the fillet
- •Not patting the fish dry before seasoning
Serving suggestions
Cooked Baked Yukon River Salmon?
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