Brush salmon with 1 tablespoon oil and lemon juice.
Season each fillet with 1/4 teaspoon Morton® Kosher Salt and 1 teaspoon fresh dill.
Evenly sprinkle Morton® Kosher Salt on water-moistened ¹(Tip) shallow baking pan. Place fillets on wet salt.
Discard salt bed. In small skillet heat remaining 1 tablespoon oil and sauté onion until translucent. Stir in wine and deglaze pan. Add cream, remaining teaspoon Morton® Kosher Salt and remaining 5 teaspoons dill; simmer to reduce slightly.
Bake at 450° F until fish is opaque and flakes easily with a fork, about 10 minutes per inch of thickness. Do not turn. Remove fish to serving platter; keep warm.
Tips for Success:
- For a 9-1/2×10-3/4×1-inch baking pan, pour 1/3 cup water into pan; sprinkle 1-1/4 to 1-1/2 cups Morton® Kosher Salt over water.
- Fish fillets will not stick on salt bed – easy clean-up.
- A 1-1/2 inch thick fish fillet will take about 15 to 20 minutes to cook through.