Chicago Hot Dog-Style Salmon

  3.0 – 1 reviews  • Baked Salmon Recipes

Without using raw eggs, this gorgeous, fluffy French silk pie is created. One that I recently cooked for a pie auction brought in $65! Yes, it is actually that delicious. Years ago, I started preparing this pie from memory; I have no idea where the recipe came from. The pie tastes amazing when you top it with extra whipped cream and chocolate curls.

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. cooking spray
  2. 4 (6 ounce) salmon fillets
  3. ¼ lemon, juiced, or more to taste
  4. 2 teaspoons dried dill weed
  5. ¼ cup Dijon mustard
  6. 2 large dill pickles, diced
  7. ½ white onion, diced
  8. 1 tomato, seeded and diced
  9. 4 sport peppers, chopped, or to taste (Optional)
  10. 1 dash celery seed, or to taste

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray four 6×6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
  3. Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
  4. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
  5. Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.
  6. Celery salt can be substituted for celery seed if desired.
  7. You can add the onion and dill pickle after cooking for a stronger onion taste if desired.

Nutrition Facts

Calories 313 kcal
Carbohydrate 9 g
Cholesterol 83 mg
Dietary Fiber 1 g
Protein 30 g
Saturated Fat 3 g
Sodium 1581 mg
Sugars 3 g
Fat 17 g
Unsaturated Fat 0 g

Reviews

Marco Ramirez
Made as written and even though I love a Chicago dog and all the ingredients that go in it, I didn’t love this. I’m not sure it all goes with salmon as much as it seemed like it would. I’m thinking beef or chicken would have been a better vessel? I don’t know? Salmon is hard to flavor for me though so maybe this did work better than I thought it did and you might really like it. I love the mustard/salmon flavor combo but the mustard got lost in this. Double it up and give this one a try but don’t forget the celery seed because it played an important role and was probably my favorite part in the end.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top