The Deerslayer's Wife
Embracing the Hunting Lifestyle
Baked Slammin’ Salmon
Whew! What a summer I’ve had. Fabulously wonderful, traveling hither and yon, all the while collecting recipes to try and to share. And yet, it kept me awfully busy. So busy, in fact, that I neglected my duties posting those recipes. I’ll briefly let you in on what was going on, but I’ll share my exploits in more depth in later posts.
There was a trip to San Miguel de Allende, Mexico, where I had the best chilaquiles I’ve ever eaten. Then off to Glendo, Wyoming for the annual camping trip. When the Deerslayer clan gets together, there are so many wonderful dishes to be shared. I was lucky enough to bring back two particularly delicious and unique recipes, one for plantain and brown sugar eggroll-type things from the Philippines, and the other for a zesty coleslaw sauce that incorporates all the creamy goodness of coleslaw with the fire of jalapenos.
Rounding out the summer, the junior deerslayers and I headed across the pond to the land of fish n chips and pasties (meat pies) and ale, proper biscuits, strawberries & clotted cream. We also headed to the home of Monet and his gardens, and, oh, what a garden it was. Heaven! Then there was the Eiffel Tower, unbelievably great wine, fabulous cheese, authentic baguettes. Now I can die a happy gal!
So, what’s with the picture of salmon? During a break from the unpacking and laundry, I read a post by the Country Huntress about a recent salmon fishing expedition. She’s awesome and brings a much-needed perspective to the hunting/fishing world. I’d recently prepared salmon for my family, using a recipe that was given to me years ago by one of Deerslayer’s younger sisters. My family loves the recipe. It’s super easy and elegant, and Jen (the Country Huntress) motivated me to go ahead and get the recipe out there to share. Enjoy!
BAKED SLAMMIN’ SALMON
½ cup mayo
½ cup grated parmesan
juice from 1 lemon
2-3 tbsp. finely minced onion
2 tbsp. chopped fresh or dried dill
salt and pepper, to taste
a nice salmon filet, skin on the bottom
*This recipe can easily be halved or doubled depending on the size of your filet. Often, I prepare extra topping that can be served alongside the fish. Toss in some chopped dill pickles for a unique tartar sauce.
The Deerslayer's Wife 
Thank you for the shout out! 🙂
Your salmon looks delicious!! I’ve eaten all my fresh caught salmon, but looks like I’ll need to go buy some more to try this! Thank you for sharing your recipe, can’t wait to try it out!
You are quite welcome. I look forward to reading more about the Country Huntress.
This looks FABULOUS!!
“Honey? … guess what’s for dinner tonight?”
🙂
Wow you travelled a lot. I envy you. I sat on the same spot last summer. Barely moved out of a 2 hour radius. I have enjoyed going through this recipe. Does the mayo melt or what happens to it during cooking? Never used mayo in the oven. But it looks delicious and if you offered me a plate? why not? Enjoy the weekend!
The mayo remains intact with the help of the parmesan. It bubbles and browns beautifully, creating a delicious crust.