In the last week we’ve written quite a bit about this year’s plentiful pink salmon run. Below is a recipe from the BC Salmon Marketing Council that looks delicious. I rarely buy mayonnaise; I feel homemade is always better and it’s so easy to whip up — all you need is egg yolks (at room temperature), a neutral-tasting oil, salt, and lemon. If you have time, try this recipe with homemade mayonnaise!
4 – 6 oz boneless, skinless wild BC pink salmon fillets
4 – 175g sea salt
1 cup mayonnaise
2 tsp dried dill
3 Tbsp finely chopped cornichons (gherkins)
1 Tbsp finely chopped stuffed green olives
1 Tbsp finely chopped shallots
1 Tbsp finely chopped capers
1 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice
1 Tbsp Dijon mustard
- Preheat the oven to 400° F/200° C.
- Prepare the tartar sauce by combining the mayonnaise,
dill, cornichons, olives, shallots, capers, parsley, lemon
juice and mustard until well blended.
- Season the wild BC pink salmon fillets with salt and
let them sit for 10 minutes. Place the salmon on a lined
baking sheet and spread a tablespoon of tartar sauce over
- Bake at 400° F/200° C for 7 minutes until just slightly
under done, or 10 minutes until salmon is cooked through
and just flakes when pressed with a fork.
- Serve with the remaining tartar sauce on the side.
Recipe serves 4.
Click here for the “BC’s Best Wild Salmon Recipes” book.