Super simple, ultra flavorful
- 1 (1 lb) coho fillet, pin bones removed
- 1 Tbsp dijon mustard
- 2 tsp dried dill
- Lemon wedges, for serving
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!
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
- Drew Terhaar -
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