Preparation Time: 5 minutesCooking Time: 30 minutes
Makes: 6 servings
¼ cup (50 mL) Bick’s® Tangy Dill Relish1/3 cup (75 mL) mayonnaise1 tbsp (15 mL) lemon juice½ tsp (2 mL) minced garlic2 tbsp (30 mL) fresh dill, finely chopped½ tsp (2 mL) salt Pepper to taste1½ tsp (7 mL) seasoning salt6 4-6 oz (115 - 170g) fillets of salmon
1. Preheat oven to 425ºF (220ºC). Line a baking sheet with foil. 2. Combine all ingredients except seasoning salt and fish. Mix well. 3. Pat fillets dry with paper towels. Place skin side down on prepared baking sheet. Sprinkle with seasoning salt. Brush with mayonnaise mixture.4. Barbeque Directions: Place fillets skin side down on lightly greased, pre-heated grill. Cook over medium heat, until done, 20-30 minutes.5. Baking Directions: Bake 25-30 minutes, or until desired doneness. Time will vary with thickness of fillets.
1. For a healthier version use light mayonnaise.
A beautiful way to enjoy freshly caught fish by the shore. Frozen fish can be used if fresh isn’t available. This recipe was tested using locally caught Pickerel (walleye).
Prep Time: 15 minutes Cooking Time: Makes: 6 servings
Rating:
Prep Time: 10 minutes Cooking Time: Cooking Time: 4 minutes Makes: 10 Kabobs
Prep Time: Cooking Time: 4 minutes per batch Makes: 6 servings
Prep Time: Cooking Time: Makes: 12 - 15 servings
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