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Submitted by: Rebecca Barna from Blairsville, PA
Originally shared on the web 02/15/2011

1 lb. salmon, cut into
4 to 5 fillets
1/4 c. butter, melted
1/2 c. brown sugar, packed
3 T. fresh dill, chopped
1/4 to 1/2 c. raspberry vinaigrette salad dressing

Place salmon fillets in an ungreased 2-quart casserole dish; set aside. For the marinade, whisk together remaining ingredients. Reserve 1/4 cup of marinade; drizzle remaining marinade over salmon. Cover and refrigerate for at least one hour, turning twice. Drain and discard marinade from casserole dish. Cover dish with aluminum foil; bake at 350 degrees for 20 to 25 minutes. Uncover; drizzle 2 tablespoons of reserved marinade over salmon and bake an additional 5 minutes, until salmon flakes easily with a fork. Place salmon on a serving platter and drizzle with remaining marinade. Serves 4 to 5.