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Plated oven-baked salmon with tartar sauce, served alongside rice and asparagus with a slice of lemon for a fresh, wholesome meal.

Oven-Baked Salmon with Tartar Sauce

Quick, healthy oven-baked salmon seasoned with kosher salt, pepper, butter and lemon, baked at 350°F until it flakes, and served with a chilled homemade dill pickle tartar sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Chill Time (tartar sauce) 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salmon
  • 1-2 salmon fillets about 1 lb each, skin on
  • kosher salt and freshly ground black pepper
  • 2 tablespoons butter cut into small pieces
  • 1 lemon sliced
Tartar sauce
  • 1 cup mayonnaise
  • 1/2 cup dill pickles chopped; Claussen recommended
  • 1 teaspoon pickle juice
  • 1 tablespoon fresh parsley minced
  • 2 teaspoons lemon juice
  • 1 teaspoon fresh dill minced
  • kosher salt and freshly ground black pepper to taste

Method
 

Tartar sauce (make first)
  1. Mix the mayonnaise, chopped pickles, pickle juice, parsley, lemon juice, dill, salt and pepper. Chill at least 1 hour (up to 2 days).
Salmon
  1. Line a baking sheet with foil and place the salmon in the middle. Sprinkle with kosher salt and pepper.
  2. Tuck the pieces of butter around the fish and lay the lemon slices on top, squeezing a little juice over the salmon.
  3. Bake at 350°F for 20-30 minutes, checking at 20. It is done when it flakes easily away from the skin; inch-thick pieces take closer to 30 minutes.

Notes

Serve with rice pilaf and steamed vegetables. Warm tartar sauce is just wrong, so make it ahead and keep it cold.