by Florence W Deems


2 Salmon steaks

Grated lemon zest, about 1/2 teaspoon

Grated orange zest, about 1/2 teaspoon

Dried dill weed, about 1/2 teaspoon

Sea salt & freshly grated black pepper

Olive oil, or your choice of other oil.


Preheat oven to 400 degrees.

Combine grated zests and dried dill weed to total about 1 & 1/2 teaspoon. Mix well with salt and pepper. Rub on the flesh side of the steaks.

Oil cast iron skillet just large enough to hold the salmon. Place steaks skin side down.

Place pan with salmon into oven. Baked uncovered about 10-15 minutes, depending on thickness of salmon and degree of doneness desired.

No lemon juice or other sauce is needed for these salmon pieces. But you might wish to garnish the servings with a spring of fresh dill or parsley and a very thin lemon slice.

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