Easy Russian recipe baked salmon

On the contrary, then and now, it was utterly simple and even elementary, with the only difference that then it was baked in the coals, and now in the oven in my kitchen. Moreover, such "civilian" dishes had no effect on its colour or the texture, but even more so – its simply stunning taste. Therefore, from the theory go straight to practice, and today will prepare coho salmon baked in foil.
So, to do that, we need:
• fish fillets, weighing approximately pound,

• lemon (just a few cloves, we don't need a whole),

• bunch of dill medium size,

• a teaspoon of salt or even a bit more.

That's all.
We don't need to prepare our ingredients, so leave coho salmon to thaw in a natural way (in any case not in the microwave), and two ... three slice of lemon just cut in half.

Once the fish thaw completely (I envy those who can buy chilled, and even more fresh), warm up the oven 190 ... 200 degrees. On a piece of foil for baking, put half of the dill, add a good pinch of salt,

and spread the fish. From the edges we are also well sprinkle with salt, and in the abdomen, in addition to the "white death", put a lemon.

Top again sprinkle with salt, put the remaining sprigs of dill, and wrap.

I prefer to wrap fish with another layer of foil, just to be sure.

Now put coho salmon bake 35 to 40 minutes on the middle shelf. Then immediately take out (don't leave to walk, so it is guaranteed to dry up),

remove the dill and lemon, take out the Central bone, fins, and remove from the skin. And now, two delicious, tender and juicy fillet on your plate.

So, without all the hassle and worries, today we made oven-roasted coho salmon. And this amazing dish has only two drawbacks: it cools down very quickly, and even faster – ends. So everything to the table and Bon appétit.