2 pounds Wild Alaskan Salmon Filet

1/3 cup of Dijon Mustard (I prefer Maille; it has a nice mild taste.)

¼ cup of Hellmann’s Mayonnaise

1 small handful of chopped fresh dill or 1 ½ teaspoons of dried dill weed.

½ of a medium red onion sliced into ¼ inch thick rings

½ lemon sliced into ¼ thick rings

 

Preheat oven to 350 degrees.

Rinse the salmon filet with cold water and pat dry with a paper towel. Place the salmon, skin side down, in the middle of a piece of tin foil that is large enough to enclose the salmon and make a tent. In a small bowl, whisk together the Dijon mustard, mayonnaise and the dill weed. Spread the mixture evenly on top of the salmon. Place the onion slices evenly on top of the Dijon mixture.   Place the sliced lemon rings evenly across the top of the onions. Wrap the salmon in a tin foil packet, basically making a tent, so that steam does not escape in the oven.   Bake for 40 minutes.