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1
Cut the Fresh Salmon into serving size pieces.
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2
The best parts to use is the back or tail section.
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3
I tend to avoid the stomach area.
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4
Prepare the salmon by removing the bones and any scales.
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5
Wash lightly, pat dry.
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6
Leave skin on!
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7
Salt the salmon, and set aside.
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8
This will firm the meat up.
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9
Preheat the oven to 400 degrees, broil.
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10
Cut the lemon in half, slice two slices off and set aside for garnish.
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11
Wash off salt from fish if desired.
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12
Place fish on an oiled cookie sheet, sprinkle with Lemon Pepper.
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13
Squeeze lemon juice onto fish.
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14
Place in oven, center to 3/4 up.
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15
Broil approximately 6 min or to taste (A quick note, for approximate cooking time, guesstimate about 10 - 15 min per inch of fish thickness for well done fish. I prefer mine a bit on the raw side, so 6 min for a 3/4th inch salmon.).
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16
I prefer my salmon half cooked half raw.
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17
This part is very important, watch the fish, do NOT let it become overdone!
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18
Heat up mushroom soup in a sauce pan, add only 1/4 cup milk, instead of the usual 1 cup.
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19
Salt and pepper to taste.
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20
When fish is done, remove from oven, and carefully place fish on plates.
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21
Add rice, and top fish with thick mushroom soup sauce.
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22
Garnish with Lemon Slices and Dill sprigs.
