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The coho and chinook salmon fisheries remain good in many marine, estuary and river waterways, and should continue well into the next couple of months.

In this week’s Seafood Recipe of the Week, Harry Yoshimura, owner of the Mutual Fish Company on Rainier Avenue in Seattle, offers delightful baked salmon recipe. Harry is one of three generations in the Yoshimura family who’ve run the retail/wholesale seafood market since 1947.

This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Maria Hines, owner of Tilth, Golden Beetle and Agrodolce restaurants; Chef Pat Donahue with Anthony’s Restaurant; Chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake in Seattle; executive chefs Sarah Scott, Ken Sharp, Matt Brandsey, Jonathan Garcia, and Wes Hood along with other chefs from El Gaucho, Aqua by El Gaucho and The Inn at El Gaucho; outdoor cookbook author Tiffany Haugen; head chef Chris Gabel at Tini Bigs and Hula Hula in downtown Seattle; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

Recipes will run every Wednesday through Oct. 28 so if you have yummy recipes you’d like to reel-in my way, please let me know and I will post them and will even test it out with my family and friends at the dinner table.

Baked Salmon with Dill Mustard Sauce

The one cardinal rule is: NEVER OVERCOOK SALMON. Although it is an oily fish, overcooking makes the flesh dry and dense, and it can become quite chewy in texture.

Ingredients

1 (2- to 3-pound) salmon fillet, 1 ½-inches thick

3 tablespoons olive oil

Coarse kosher salt

Freshly ground black pepper

½ cup mayonnaise

½ cup sour cream

3 tablespoons minced fresh parsley leaves

2 tablespoons Dijon-style mustard

2 tablespoons minced fresh dill

2 teaspoons freshly squeezed lemon juice

Salt and freshly ground pepper to taste

Directions

Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin side down onto rack.

In a small bowl mix together the mayonnaise, sour cream, parsley, Dijon mustard, dill, lemon juice, salt, and pepper; over bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake, uncovered, 8 to 12 minutes or until a thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.

Approximately cooking times for salmon:

¼ to 1/3-inch — 3 to 4 minutes

½ to ¾-inch — 4 to 6 minutes

1 to 1 ½-inch — 8 to 12 minutes

Makes 4 to 6 servings.