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This is not the best picture of this recipe. If you can, search the website “I live in my kitchen” for lemon, dill, pecan salmon. There is an excellent video of this on instagram. Note: tsp=teaspoon; tbs=tablespoon

For this moist and flavorful salmon, this is what you need:
Salmon fillet, approx 1.5-2 lbs, skinless preferred
1/2 tsp salt

Sauce:
2 tbs olive oil
1 lemon, juice only
3 tbs chopped dill
1 tbs honey
1/2 tsp salt

1/3 cup chopped pecans
Salt
Pepper

1. Line a baking dish with crinkled parchment paper.
2. Lay the salmon on a cutting board and pat it dry. Sprinkle with salt on both sides and place it on top of the parchment paper.
3. Gently score crisscross 1/4” deep slits with a sharp knife. Make sure not to cut all the way through to the bottom, just score the top of the fish.
4. Mix the sauce ingredients well. You want the sauce to fully absorb the dill flavors.
5. Using a spoon, scoop the sauce and drizzle it onto the fish, spreading it and making sure it goes into the slits you made with the knife. Leave two tablespoons of the sauce for later. Sprinkle a pinch of salt and fresh black pepper.
6. Bake at 425 for 18-20 min. Open the oven and spread the pecans on.
7. Bake for another 3 min just to toast the pecans lightly.
8. Remove from the oven and sprinkle on the rest of the sauce. Decorate with fresh dill and serve!

Pecans can be subbed with pieces of pistachios or almonds but author thinks pecans are the best.

if you want to make a whole salmon (3-4 lbs), you’ll have to double the sauce; 3 tbs of oil will be enough. Bake for 22-25 min.

Can be served at room temperature.