Prep 10 mins
Cook 8 mins
This recipe is a result of a pregnancy craving for salmon on a day when I didn't have much time to cook; serve with boiled potatoes or rice and a microwaved veggie for a quick, easy dinner. It turns out juicy and moist, although firm-- just the way I like it! The mayonnaise-coating method is a favorite of my dad's for grilling fish, and I like to pan-grill on cold days. I also love the tastes of lime and dill with salmon, so there you are!
- 2 -4 medium fresh salmon steaks, skins removed,no more than 1 1/2 inches thick
- nonstick cooking spray
- 3⁄4-1 cup mayonnaise
- 2 key limes (also called mexican limes)
- 1⁄2-1 teaspoon dried dill weed
- Rinse salmon and pat dry. Remove any bones that are sticking out.
- Rinse limes.
- Put 3/4 cup mayonnaise in medium bowl.
- Cut limes in half. Ream juice of limes into bowl.
- Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
- When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
- Add salmon to mayonnaise-lime mixture.
- Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
- When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
- When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
- Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
- Remove salmon from pan and serve while very hot!
This recipe turns out moist and flavorful salmon every time. I decided to attempt to bake the salmon at 400 degrees instead of pan frying it, and it came out just as delicious, with a much easier clean up if you use parchment paper under the fish. I also have used lemon juice and a spoonful of mustard as the mayo coating, spread just on the top of the fillets. Lots of fresh dill completes this elegant, yet easy recipe. It's a classic!