Drew’s Dijon-Dill Crusted Coho
This recipe comes from our fisherman-owner, Drew Terhaar, Captain of the F/V Mary Carl. It's so easy that you can make it on a boat!
1, 1-lbs coho fillet, pin-boned
1 tablespoon Dijon mustard
2 teaspoons dried dill
Lemon wedges, to serve
Preheat over to 375°F.
Place a salmon fillet flesh-side up in a baking dish. Spread a thick layer of Dijon mustard evenly over top of fish. Sprinkle dried dill over mustard, creating a crust. Use a little or a lot, depending on your taste!
Bake at 375°F for 20 minutes or until the salmon just begins to flake. Squeeze lemon over the salmon before serving. Enjoy immediately!