Chicago Hot Dog-Style Salmon recipe

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Ingredients

cooking spray
4 (6 ounce) salmon fillets
¼ lemon, juiced, or more to taste
2 teaspoons dried dill weed
¼ cup Dijon mustard
2 large dill pickles, diced
½ white onion, diced
1 tomato, seeded and diced
4 sport peppers, chopped, or to taste
1 dash celery seed, or to taste

Nutrition Info

312.5 calories
carbohydrate: 8.8 g
cholesterol: 82.5 mg
fat: 16.5 g
fiber: 1.4 g
protein: 29.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1580.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.

  3. Drizzle lemon juice over salmon fillets, sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet, top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.

  4. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.

  5. Place packets in shallow bowls, open with heatproof gloves. Top with diced tomatoes and sport peppers, season with celery seed.

Recipe Yield

4 servings

Recipe Note

The dressing of a decadent hot dog on a super-healthy salmon fillet. Building on the deliciousness of a mustard-glazed salmon, this recipe adds the bold, bright flavors associated with Chicago hot dogs--white onion, dill pickle, tomato, sport peppers, and celery seed. Serve with green beans or asparagus.

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