For dinner I made baked salmon with sour cream and dill and I'm gonna show you how to make it.
First take one whole salmon fillet and place it is a 13x9 inch pan. Use whatever salmon you can get. This happens to be a Kotzebue Sound Chum salmon. Chum is usually considered a junk salmon by many fish snobs, but that is because they have never had chum from north of 66 degrees latitude. These fish are fat and firm fleshed and quite tasty.
Here's what you will need. Sour cream, dill, an onion, lemon juice and Mrs. Dash seasoning. I forget to put the Mrs. Dash in the picture. If you live in a place where you can buy fresh lemon without going broke by all means go ahead and do so, but I use the stuff that somes in the snazzy plastic lemon shaped bottle.
You will need to chop your onions up small. 1/4 to 1/2 cup is plenty, I usually use about 1/2 cup. Accidentally burning your cutting board on a hot stove top is optional.
Sprinkle the salmon fillet with Mrs. Dash and lemon juice.
Spread on the onions and place into an oven preheated to approx 370 F degrees.
Depending on the size, thickness and fat content of your salmon fillet you will cook it from 20 to 30 minutes. If you stick a fork into it and pull a piece of fish out and it looks done, then it's done. If you don't know if fish is done you can look at it and ask yourself a simple question "Does it look like I wanna eat that?". If your answer is yes, then it is probably done.
So, after determining that the fillet is indeed "done" you will now glop entirely too much sour cream onto the fish. Spread the sour cream all over the fish, just like frosting a cake. Add as much dried dill as you like over the sour cream then put the fish back into the oven for 5 minutes.
Here is the finished product. A fine example of Alaskan cuisine. It is quite yummy especially when served with instant mashed potatoes, canned peas and sailor boy pilot crackers spread with mayo. Hey, I said it was YUMMY, not HEALTHY.