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Chicago-Style Salmon Hot-Dog

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner U.S.
Chicago-Style Salmon Hot-Dog
Ingredients
  • 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
  • 1 dash celery seed, or to taste
Instructions
1
Preheat your oven to the highest temperature setting, which is 400 degrees Fahrenheit or 200 degrees Celsius.
2
Start by spraying a generous amount of cooking spray onto four identical, rectangular pieces of aluminum foil. Place the salmon fillets on top of these prepared foil squares.
3
Next, drizzle a moderate amount of lemon juice over the salmon fillets; sprinkle 1/2 teaspoon of dried dill weed over each one. Then, spread a small amount of mustard onto each salmon fillet; place a dill pickle and onion on top. Wrap the aluminum foil around the salmon, ensuring it is sealed tightly.
4
Place these prepared packets onto a flat baking sheet and bake in the preheated oven until the fish can be easily flaked with a fork, approximately 15 minutes.
5
Once cooked, carefully remove the packets from the oven using heatproof gloves. Place them in shallow bowls and open with your hands. Top each packet with diced tomatoes and sport peppers; season with a pinch of celery seed.