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1
Pre-heat oven to 350 degrees fahrenheit.
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2
Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
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3
If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
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4
Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
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5
Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
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6
On top of the fish sprinkle all ingredients.
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7
Cover with lid or tin foil.
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8
Cook for 12-20 min's.
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9
For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
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10
It will be pinky white on the outside and peachy pink inside.
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11
For more well done fish, cook until fish is a pinky white color all the way through.
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12
Place on a platter to serve.
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13
Leave onions, capers and dill on the fish.
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14
Slice lemons on the side for those who like fresh lemon juice.
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15
This salmon is great served with rice and steamed veggies or a salad.
