I assume you want heart-healthy, low-cal and fat-free?
Steam baked salmon:
Make a dry rub with some number of different pungent spices. I use pickling spice run thru a blender, and I'll add dill weed, cumin, garlic powder and cayenne to the mix.
Coat the fillet with olive oil, then generously rub with the mix. Cover tight with plastic wrap overnight.
On a rack in a shallow baking dish, place the rinsed, dried room-temperature fillet. Add a cup or two of tap water to the bottom of the dish. Cover tightly with aluminum foil. Cook at 500º for 8-10 minutes, for 1-1½" thick fillet or steaks.
The colour will be like nothing you will have ever seen, and the oil in the flesh will be beaded.
Lemon-dill sauce
- one stick real butter
- 2 tbsp real butter at room temperature into which has been pressed
2 tbsp of all-purpose flour or cornstarch
- one large lemon, squoze dry, divided
- 1/4 tsp minced garlic
- 1 tsp chopped dried dill weed, or 2 tsp fresh
Melt butter on imaginary heat, add half of lemon juice and garlic, add butter/flour & raise heat to low. When slightly thickened, add dill, stir to mix and take off heat.