Baked Salmon

1 (2- to 3-pound) Salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash Salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.

In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake Salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (Salmon will be slightly opaque in thickest part). NOTE: During this time the Salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove Salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.

Makes 4 to 6 servings.
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