Chicago Hot Dog-Style Salmon recipe
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- cooking spray 4 (6 ounce) salmon fillets ¼ lemon, juiced, or more to taste 2 teaspoons dried dill weed ¼ cup Dijon mustard 2 large dill pickles, diced ½ white onion, diced 1 tomato, seeded and diced 4 sport peppers, chopped, or to taste 1 dash celery seed, or to taste
Nutrition Info
- 312.5 caloriescarbohydrate: 8.8 gcholesterol: 82.5 mgfat: 16.5 gfiber: 1.4 gprotein: 29.8 gsaturatedFat: 3.3 gservingSize: -sodium: 1580.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Chicago Hot Dog-Style Salmon
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
Drizzle lemon juice over salmon fillets, sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet, top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
Place packets in shallow bowls, open with heatproof gloves. Top with diced tomatoes and sport peppers, season with celery seed.