First, get yourself 1 1/2 lbs of fresh salmon …
Then round up the following ingredients:
1/2 teaspoon black pepper, freshly ground
1 lemon, juice of
1/2 lemon, cut into thin slices, seeds removed
1 teaspoon kosher salt or 1 teaspoon sea salt
1 -2 tablespoon dried parsley
6 tablespoons extra virgin olive oil
1 Run salmon under cold water and pat dry with paper towels, set aside.
2 In a large oven-proof baking dish add 3 tablespoons of olive oil and place the salmon in the baking dish.
3 Sprinkle the fish with the remaining 3 tablespoons of olive oil.
4 Add in this order. The lemon juice, black pepper, kosher salt, dried parsley and place the lemon slices on top of the salmon.
5 Cover with foil and bake in a preheated 350 degree oven for 45 minutes or until cooked through and tender.
6 Serve with long grained rice and steamed asparagus.
This recipe from Worldwide Ward Cookbook was submitted by Stephanie Thompson.
¼ C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz wild Pacific salmon fillets, about 1-inch thick, skinned
½ tsp. salt
½ tsp. freshly ground black pepper
Coat rack of broiler pan with cooking spray. Preheat broiler. In small bowl, whisk sugar, mustard and ginger. Season both sides of fillets with salt and pepper.
Place salmon on broiler rack and brush glaze on top.
Broil 6 inches from heat for 8 to 10 minutes or until fish is lightly browned and opaque. Serve each fillet on top of a lightly dressed mixed green salad. 4 servings.
I will admit that I changed the recipe but only very slightly. I didn’t have any Dijon mustard so I substituted Spicy Brown mustard. My guess is it would be great with any variety of mustard.
- All season’s salt
- 1 teaspoon sriracha optional
Lay down a large piece of aluminum foil on a baking sheet, place salmon on top, in the middle. Brush the salmon with olive oil, squeeze juice from 1/2 a lemon all over, and sprinkle with seasoned salt. Dot with a teaspoon sriracha if desired. Bring up all sides of aluminum foil and pinch to secure so that the salmon is completely encased.
Bake at 375 for 20 minutes, open up aluminum foil so that the salmon is no longer covered and continue baking an additional 5 minutes. Serve with lemon wedges.
4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed
Preheat skillet or grill to 550 degrees F.
Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.)
Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve “diamond” grill marks.
Turn salmon over gently and cook approximately three minutes, turning half way through.
Remove from heat and lightly dab top surface with garlic butter before serving.
Serve with your favorite side dishes