Fold under thin ends
Can coat differently for taste
Ready for the oven

Salmon fillets – 4 oz to 6 oz; 1” to 1 1/2” thick – with or without skin
Mayonnaise or Fat Free Ranch Dressing
Garlic Powder
Onion Powder
Dried Dill
Paprika (optional)
2 Tablespoons water

A half hour before baking, spray Pam on large enough baking pan for fish to fit in without touching.
Rinse fish, pat dry and put in the baking dish skin side down (unless skinned).
Spread a coating of mayonnaise or fat free dressing on the fish. You can do both in the same pan. My husband likes the mayonnaise, but I prefer the fat free ranch, so I do half of the fillets his way and half my way.
Sprinkle the garlic powder, onion powder and dill on liberally. Dust with paprika if you like.
Pour the water in the pan around the fish.
Bake uncovered in a 375 degree oven for 10 to 12 minutes.
DO NOT OVERCOOK
Remove from the oven and cover with a piece of foil just layed on top and let sit to finish cooking for 5 minutes.

NOTE: To keep the thin ends of a fillet from over cooking, you can overlap two pieces to get close to the overall thickness of the rest of the fillet.S S Salmon d