Oven-Baked Salmon with Dill and Lemon

A recap from The Davises Eat: Alaska! episode with recipe and a little more information about salmon.

We had a lot of fun on The Davises Eat: Alaska! Chili started us off with a rendition of a blue martini we had on our Alaskan cruise a few years ago. They were so good - maybe too good! We followed the drink with oven-baked salmon topped with a sweet and tangy strawberry relish and served oven-roasted smashed baby potatoes on the side. 

Salmon is one of the first foods that comes to mind when I think about Alaska - even more so now because my high school friend and her husband own Wild Alaska Salmon & Seafood Company. I might be slightly spoiled when I see them set up at our local farmer’s market. Unfortunately, I was out of my stash of salmon when we filmed this episode, a problem I have since rectified! 

More seafood comes from Alaska than all other U.S. states combined and is sold in over 100 countries worldwide. The impact to the state is a whopping $3 billion annually.¹ 

Photo by Drew Farwell on Unsplash

There are seven species of salmon native to Alaska including sockeye and pink salmon as well as rainbow trout. Salmon have an interesting life cycle. They are born in freshwater, migrate to saltwater to grow, then head back to where they were born to spawn. This later trek is referred to the salmon run.²

Commercial salmon fishing takes place primarily during the summer months and can continue as late October. The main season coincides with the salmon run. Bristol Bay is the largest location for salmon fishing, accounting for 15% of the world’s wild salmon harvest - up to 50 million salmon migrate to this area to spawn every year. 

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Recipe: Oven-Baked Salmon with Lemon and Dill

This recipe is fast and healthy; an easy way to put dinner on the table in a hurry on a weeknight. Service with steamed or roasted vegetables or rice pilaf.  

Yield: 4 servings | Time: 25 minutes

Ingredients 

• 1 tablespoon olive oil

• 4 salmon filet portions (about 4 ounces each)

• 1 tablespoon Greek or Mediterranean seasoning 

• 8 thin dill stems with fronds 

• 1 lemon, thinly sliced

Directions 

Preheat your oven to 400 degrees F. Brush 1 tablespoon of olive oil on a baking sheet pan then place each salmon filet on the sheet pan. Sprinkle the seasoning evenly over the filets then lay 2 dill stems on top of the salmon. Place 1 or 2 lemon slices on top and bake for 12 minutes or until the salmon begins to flake.