While I like experimenting and seldom cook fish the same way twice in a row, I often find myself going back to my favorite coho recipe. This also works with other species of salmon, but my favorite is coho.
Ingredients:
coho fillets, pin bones removed
mayonnaise
dried dill
lemon, sliced thin
Preheat oven to 400F. Blend together dill and mayonnaise in a bowl. Lay fillets in a lightly greased casserole pan, and coat the meat-side of the fillet with the dill mayonnaise mix, a couple mm thick will suffice. Place lemon slices on top of fillet, and cook for 12-20min depending on thickness of fillet. the fish is done when the flesh is opaque and flakes when poked with a fork. Do not overcook, although the mayonnaise keeps the fish pretty safe from drying out. Remove fish from pan with spatulla once cooked and poor grease into a gravy boat. Add a squeeze of lemon to grease to make something like lemon butter.
Goes well with potatoes, rice, asparagus, light beer or white wine.
Dill can be substituted for any sort of seasoning (ie greek, cajun etc) or even brown sugar if you've got a sweet tooth. I've heard you can replace the lemon slices with pineapple on the brown sugar variant.
Author
Topic: Baked coho with dill (Read 8035 times)