• 1 Tbsp onion juice
• 1 Tbsp parsley
• 1 Tbsp fresh dill, chopped
• 1 Tbsp French’s yellow mustard
• salt and pepper
• 1 cup mayo
• ⅓ cup veg oil
• ½ cup honey
• 1 Tbsp minced onions
• pinch of salt
• 1 Tbsp parsley
• Tbsp French's mustards

Whisk together the following ingredients:

Layer lemons, and sprigs of dill on top of salmon before sealing the foil.

Add a couple of slices of butter for richness and flavor. Or you can brush the salmon with melted butter instead. Then pour over the other wet ingredients.

Make sure that you pinch tightly your foil so that none of the steam escapes while the salmon is baking. The foil locks in moisture and ensures that your salmon turns out flakey, moist, and tender.

The one major rule of baking salmon in foil is not to overcook the fish.

Baking salmon in foil does give a little leeway because the foil locks in moisture, but you want to pull it out when it is almost but not quite done at the thickest part. A quick pop under the oven broiler will give you a nice finish on the top of the fish and cook it through the rest of the way. Bake at 375 degrees for approximately 20 to 25 minutes. Depending on how many pounds your salmon is.

Let cool completely.

I serve with these crackers that you break into pieces.

Layer a piece of salmon then top with sauce.

Sauce:

Blend all ingredients.

Serve.