2. Spread the canola oil on the bottom of a baking dish. Place the salmon in the baking dish.
3. Spread mayonnaise on the fillet.
4. Sprinkly dill weed, tarragon, lemon-pepper, and celery salt on the top of the mayonnaise. This can be adjusted for you taste. I prefer to sprindle on a bit of extra dill weed.
5. Place the salmon in an oven preheated to 400 degrees.
6. Bake for 15 minutes or until it is flaky. Do not over bake because the fish will become dried out.
- Removing the skin is not necessary. You may bake the salmon and serve it with skin side down. Diners just eat the flesh and leave the skin on the plate (Yuck). Or you may attempt to remove the skin after baking and before serving. I find this somewhat messy and unsatisfactory.
- I use frozen salmon. I find it easiest to remove the skin when the salmon is partially thawed.
- Always thaw frozen salmon in the refrigerator.
- There is nothing magical about these seasonings. If you do not have one on hand or want to try another one, go ahead. This is just my personal favorite combination. I used a variety of seasonings, and the results are always good.
"Which of you, if his son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake? If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in heaven give good gifts to those who ask him! So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets." Matthew 7:9-12 NIV
I have no idea where I found the original recipe. It probably makes no difference as it has had several revisions.