Recipe by wildeyeris
We eat a lot of salmon in our household as my father is a commercial fisherman in Alaska. I prepare salmon numerous ways, but this is always my favorite way to make salmon when I have company. Even people who say, "I don't care for fish, I'll have a small piece," usually end up having heaping seconds. Enjoy and PLEASE DON’T USE Farmed Fish for this recipe aka...Atlantic salmon. It’s bad for you and it doesn’t taste nearly as good.
Top Review by Ilysse
The whole fam (DH, 13 year old and 10 year old DDs) all loved this and told me not to loose this recipe (a habit of mine). Mild yet tasty. I was pleasantly surprised as melted cheese on fish just doesn't sound appetizing to me but I love muenster cheese so I figured I'd give it a go. I imagine, in the summer, a nice thin slice of tomato between the salmon and the cheese would be a great addition which I intend to try. Went very nicely with steamed asparagus and baked potatoes.
- 2 (8 ounce) salmon fillets (preferably Silver, Sockey or King Salmon)
- 1⁄2 cup melted butter
- 1⁄2 cup white wine
- 1 lemon
- 4 ounces muenster cheese, grated
- 4 teaspoons fresh dill
- 1 teaspoon Dijon mustard
Directions See How It's Made
- Preheat oven to 400 degrees.
- In baking dish, place salmon skin side down.
- Cover with wine, butter and juice of 1 lemon.
- Spread mustard evenly on top.
- Cover with foil and bake in 400 degree oven for 8-10 minutes.
- Remove foil and cover with cheese and dill.
- Return to oven just long enough to melt the cheese.