Heather says:

I have updated this dilled salmon from an old baked salmon recipe that used mayonnaise.  Those who know me are not the least bit surprised.  Fish is much more delicate than chicken, pork, or beef.  I will not be giving a specific cook time as oven temperatures vary and the thickness of your fillets will make a difference, too.  The thinner the fillet the shorter the cook time.  If you use a metal baking sheet your cook time will be shorter than if you use a ceramic baking dish.  Raw salmon has a translucent appearance; cooked salmon will be opaque and will flake (seperate into pieces) easily with a fork. Overcooked salmon will be dry and less flavorful.

Dilled Salmon with Garlic

• 1 lb salmon
• 1/3 cup plain yogurt (Be absolutely sure to use plain and not flavored yogurt.)
• 1 clove garlic – minced
• 1/2 tsp dried dill
•  1/4 tsp fresh ground pepper
• salt to taste

Preheat the oven 400°F.  Stir together the yogurt, garlic, dill, and ground pepper.  Place the salmon skin down and smear the yogurt mixture across the salmon.  Bake until the fish flakes easily with a fork. Don’t judge by the sauce, slice it and look at the flesh.  Check the fish after 10 minutes, unless you are baking especially thick salmon it should be done by 15.

Yields 4 servings.