Chicago Hot Dog-Style Salmon

Chicago Hot Dog-Style Salmon
  • cooking spray
  • 4 (6 ounce) salmon fillets
  • 1/4 lemon, juiced, or more to taste
  • 2 teaspoons dried dill weed
  • 1/4 cup Dijon mustard
  • 2 large dill pickles, diced
  • 1/2 white onion, diced
  • 1 tomato, seeded and diced
  • 4 sport peppers, chopped, or to taste (optional)
  • 1 dash celery seed, or to taste


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray four 6x6-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.

05/01/2018
Chicago Hot Dog-Style Salmon, recipe PT15M PT1H 5 455 calories

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