Super simple, ultra flavorful
- 1 pound coho fillet, pin bones removed
- 1 tablespoon dijon mustard
- 2 teaspoons dried dill
- Lemon wedges, for serving
Preheat oven 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!
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Boat Deck Cookin'
with Drew Terhaar
Drew Terhaar, one of our small-boat fisherman owners, takes you through the recipe, step-by-step. It's so easy that you can make it on a boat!
Know Your Cook
This recipe comes from our fisherman-owner, Drew Terhaar, Captain of the F/V Mary Carl. Learn more about Drew and our other fishermen-owners