Name: Chicago Style Salmon with Classic Toppings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: US
Ingredients: Cooking spray; 4 (6-ounce) salmon fillets, skin on or off; 1/4 lemon, juiced (or more to taste); 2 teaspoons dried dill weed; 1/4 cup Dijon mustard; 2 large dill pickles, finely diced; 1/2 white onion, finely diced; 1 medium tomato, seeded and finely diced; 4 sport peppers, chopped (or to taste - be mindful of the heat!); 1 dash celery seed (or to taste)

Imagine the quintessential Chicago hot dog, but instead of a wiener, it's a succulent salmon fillet! This vibrant dish combines the health benefits of salmon with the bold flavors of a classic Chicago dog – mustard, dill pickle, onion, tomato, sport peppers, and a dash of celery seed. It's an unexpected, delicious twist that will tantalize your taste buds.

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Prepare four 6x6-inch squares of aluminum foil and lightly coat each with cooking spray. Place a salmon fillet on each square. (3 minutes)

03

Step

Drizzle lemon juice over each salmon fillet, then sprinkle 1/2 teaspoon of dried dill weed over each. Spread 1 tablespoon of Dijon mustard evenly over each fillet. Top with the diced dill pickle and onion. (5 minutes)

04

Step

Carefully wrap the aluminum foil around each salmon fillet to create sealed packets. Ensure the edges are tightly sealed to trap the steam. Place the packets on a baking sheet. (5 minutes)

05

Step

Bake in the preheated oven until the salmon is cooked through and flakes easily with a fork, approximately 15 minutes. (15 minutes)

06

Step

Carefully place the baked salmon packets in shallow bowls. Using heatproof gloves or tongs, carefully open the packets (be cautious of escaping steam!). Top each fillet with the diced tomato and chopped sport peppers. Season with a dash of celery seed to taste. (5 minutes)

07

Step

Serve immediately. This dish pairs wonderfully with green beans or asparagus.

For a richer flavor, consider using a high-quality Dijon mustard.
If you don't have sport peppers, you can substitute with other pickled peppers, but be aware that the heat level may vary.
Ensure the aluminum foil packets are tightly sealed to steam the salmon effectively.
The cooking time may vary slightly depending on the thickness of the salmon fillets. Check for doneness by gently flaking the salmon with a fork.