Baked Salmon with Dill Butter (served with Mustard Sauce)

In addition to ham, we like to include salmon on our Easter dinner menu. This is the recipe I used yesterday; it was enough to serve a crowd since we had ham and LOTS of sides. 

Baked Salmon with Dill Butter    About 6 servings 

1 yellow onion, cut into thin slices  

1 1/2 to 2 lbs. salmon

Oil oil

Kosher salt &pepper

Dill Butter:

1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon) 

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped

Garnishes: Thinly sliced red onions, capers & lemon wedges

Mustard Sauce Accompaniment: 

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel. 
2. Line a baking pan with foil; spray with pan release. Preheat oven to 400° F. 
3. Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
4. Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper. 
5. Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
   
6. Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque. 
7. Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
8. Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.

Recipe without photos . . . Baked Salmon with Dill Butter    About 6 servings 

1 yellow onion, cut into thin slices  

1 1/2 to 2 lbs. salmon

Oil oil

Kosher salt &pepper

Dill Butter:

1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon) 

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped

Garnishes: Thinly sliced red onions, capers & lemon wedges

Mustard Sauce Accompaniment: 

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel. 
2. Line a baking pan with foil; spray with pan release. Preheat oven to 400° F. 
3. Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
4. Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper. 
5. Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
6. Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque. 
7. Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
8. Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.