This is my favorite way to cook salmon—so much so that I hardly ever cook it any other way. I find that salmon done this way is incomparable.
Ask your fishmonger to remove the skin from a salmon fillet of whatever size you prefer.

SERVINGS

Serves 4

INGREDIENTS

4 bunches fresh dill weed

1- to 2-pound salmon fillet, skin removed

PREPARATION

1.    Arrange the oven racks so that the distance between the bottom rack and the one above it will accommodate an uncovered Dutch oven. Preheat the oven to 300°F. Fill a Dutch oven half-full with water and bring to a boil over high heat on the stovetop.

2.    Line the bottom of a baking pan with the dill weed in approximately the same shape as the salmon fillet, and then lay the fillet on top of the dill, with what was the skin side down.

3.    When the pot is boiling well, set it on the bottom rack of the oven and place the salmon on the rack above. Bake exactly 30 minutes. Lift the salmon off the dill, using two spatulas if necessary, and transfer it to a warmed serving platter. Discard the dill.