Peggy's Salmon & Betsy's Tartar Sauce

Salmon

Line pan with foil

Put salmon in the pan, squeeze fresh lime and lemon juice on top.

Sprinkle with dill weed and kosher salt and pepper.

Cook in oven, second rack from the top, setting on high broil with oven door shut.

Depending on thickness of salmon cook 15-25 minutes.

This creates a crisp top.

Remove from oven and squeeze more lemon juice on top.


Tartar Sauce

1/2 cup sour cream (may substitute plain Greek yogurt)
1/2 cup mayonnaise
Squeeze lemon juice
Dill weed
Salt
Pepper

Optional:
Chopped cucumber
Chopped pickles
Dill pickle relish
Chopped onion
sprinkle of garlic salt

Red Curry-glazed Salmon

Sarah Stephenson

4 5-ounce pieces salmon fillet 1 tablespoon Thai red curry paste 1 tablespoon canola oil 1 teaspoon light brown sugar kosher salt and black pepper Directions: Heat broiler. Place the salmon on a foil-lined broilerproof baking sheet. In a small bowl, mix together the curry paste, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, brush the salmon with the curry paste mixture. Broil until the salmon is opaque throughout, 5 to 7 minutes. Number Of Servings:4

Salmon or Halibut

Carolyn's family recipe. Delicious!!! Maryjane Melis

Fish Lemon Pepper Olive Oil Dill Chef Prudhommes Magic Seasoning for Seafood or Emeril's Essence Southwest Directions: Brush Olive oil fish fillet, then sprinkle heavily with the lemon pepper, Cajun seasoning, and dried dill. Season and put olive oil on both sides of fish. Grill or Barbeque leaving on first side until white then turning until opaque throughout.