Chicago-Style Hot Dog Topped Salmon
Chicago-Style Hot Dog Topped Salmon pairs tender, flaky fillets with the punchy toppings you’d find on a classic Windy City dog. Briny pickles, sharp onion, juicy tomato, and spicy sport peppers mingle with Dijon, lemon, dill, and celery seed for a bright, tangy finish. Serve it for a fun weeknight dinner or a playful weekend cookout twist.
- Prep20 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Coat four 6x6-inch pieces of aluminum foil with cooking spray. Set the salmon fillets on top.
- 3
Drizzle lemon juice over the salmon fillets; sprinkle 1/2 teaspoon of dill weed on each. Spread 1 tablespoon mustard over each salmon fillet; add the dill pickle and onion on top. Wrap the aluminum foil around the salmon, sealing the edges. Set the packets on a baking sheet.
- 4
Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
- 5
Place the packets in shallow bowls; open them using heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.
- Calories 414.3 kcal High
- Protein 7.09 g Moderate
- Carbs 13.03 g Moderate
- Total Fat 35.56 g High
- Saturated Fat 2.52 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 15.3 mg Moderate
- Sodium 1025.48 mg High
- Fiber 1.36 g Low Source
- Sugar 1.3 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 50.59 mg Low Source
- Iron 0.39 mg Low Source
- Potassium 240.82 mg Low Source
- Vitamin A 9.24 mcg_rae Low Source
- Vitamin C 4.43 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Mustard
- Celery
- Tomatoes 🍅
- Onions 🧅