Baked Salmon with Dill
Greetings food adventurers! Today we return to the city of Kharbranth on Roshar, to sample the port city’s seafood. Rather than heading up the steep hill to dine with the ardents again, today we remain near the docks. We wander a bit, taking in the sights and sounds. Finally we see what we are looking for – the sign for a small cafe! Today’s special is a simple dish of baked salmon with dill.
We take a moment to let our eyes adjust to the dim room. Multi-colored lit spheres sit in clear bowls on tables and in small wall sconces. That plus some colorful decor related to a local holiday gives the room a festive vibe. A musician practices his evening set for the small group – this place will be very busy later in the evening but is still calm for now. We sit down and order violet wine and the daily special. Life is happening all around us, with small groups talking and laughing, in their own little worlds. The wind picks up outside and storm shutters are closed while we huddle here and wait out the expected highstorm. We have good food, good drinks, and good company. Games and dice are brought out. Many conversations turn to an upcoming bout between top-level sword duelists and debates are had about which contestant will win and why. Although we don’t know either contestant, it is hard not to get caught up in the excitement. We still take a moment to ask the chef if she will share her fish recipe, of course.
This baked salmon recipe uses dill weed, not dill seed – pay close attention to your spice jars! Dill seed is exactly what it sounds like, the tiny seeds from a dill plant that are used to flavor dill pickles. Dill weed is the green lacy fronds of the same plant, which have a much more delicate flavor. The seeds can be too harsh and bring a distracting texture so the greenery is much better to pair with fish. (The recipe is versatile – the dill can be replaced with any spice blend you enjoy with fish!)
Bonus points: Did you know that salmon is a great source of tryptophan, which can help reduce seasonal depression by increasing serotonin levels? I won’t go into all the details here but it is well worth a rabbit-hole search.
Baked Salmon with Dill
Special Equipment
- Meat thermometer
- Small pliers (for removing pin bones)
Ingredients
- 1 ½ lb salmon filet with skin
- ¼ tsp table salt
- ½ tsp ground black pepper
- 1 tsp onion powder
- 1 tsp dried dill weed
- 5 tsp butter (use dairy-free butter to keep the meal non-dairy)
Instructions
- Preheat oven to 400 F.
- Line the bottom of a baking dish with aluminum foil (optional but highly recommended for easy cleanup). Use any size oven-safe dish that will fit the salmon – 8×8, 9×9, 9×13, cookie sheet, etc.
- Carefully check your salmon pieces for small bones. If you find any, use pliers to pull them out before cooking. (also optional, but it makes dinner much more enjoyable if the bones are already removed). WASH YOUR PLIERS.
- Rinse salmon filet and place skin-side down in the prepared baking dish.
- Sprinkle salt, pepper, onion powder, and dill evenly over the fish. (see note)
- Cut the butter into small pieces, and place them evenly down the center of the filet. (If there is a higher/taller part of the fish, put the butter along that line – it will melt and you want it to get on as much of the salmon as possible when it does)
- Bake in a preheated oven for 25-30 minutes; longer for bigger salmon. Salmon is done when it is at least 145 degrees F in the fattest part.
- Use a spatula to lift the fish right off the skin and onto a serving platter. The skin should stay stuck to the aluminum foil and the salmon should separate easily.
