Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper towels. Place one or two cooling racks on top of a parchment- or aluminum-foil-lined baking sheet ...
Choose fresh salmon. Fresh salmon or high-quality frozen salmon is key. Look for a bright pink color and no overly fishy smell. Don't overcook. The USDA recommends cooking salmon to an internal ...
Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.
Top the salmon with compound butter made by combining softened butter, minced garlic, and chopped fresh dill ... before sealing the foil. Use lime juice instead of lemon and add chopped cilantro ...
Wrap the salmon in foil and put it on a baking tray ... fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle the cucumber with salt and leave to stand for 30 ...