salmon

I do a drizzle of olive oil and rub it in, then some salt and pepper, and a squeeze of lemon or lime juice. Bake it in a fairly hot oven- 425 on convection is what I do- for 15-20 minutes and it'll be juicy inside and have a nice crust on the outside.

Mix chilli sauce and grated ginger - top salmon and bake! Lovely!

I roast mine with plum tomatoes, onions and kalamata olives in olive oil...yum

This is how I do mine:

Marinate in mixture of low sodium teriyake sauce, soy sauce, honey, and ginger.

Preheat oven to 425.

Bake (if if there's skin, bake it skin side down. The skin will come right off and not take any fish with it) for about 20 min or until it's done to your liking. If you like it cooked all the way, make sure it's pink but not opaque on the inside of the thickest part.

Honey baked salmon is MMMM MMMM GOOD! .. except for the sugar count.

Lemon and herbs are great too.


Try this.. It'll do the trick!

1/4 cup organic raw honey
1/4 cup(s) lemon juice
2 teaspoon oil, vegetable
1 teaspoon rosemary, crushed
1 teaspoon lemon peel, grated
1/2 teaspoon salt
1/8 teaspoon black pepper


BON APPETITE! :drinker:

buy quality salmon. don't overcook it.

I happen to agree that the fish itself makes the biggest difference.

I like lemon, dill & capers on mine, baked in foil.

I used to not like any fish at all, but have recently grown to LOVE salmon. I put a little extra virgin olive oil on it and sprinkle it with blackened seasoning and bake per the package instructions. It's that simple. I love eating it with sweet potatoes and have even started incorporating into salads. The 3 lb bag for $20, frozen from Sam's is my favorite kind to buy. Good luck!

1 T dijon mustard
1 T balsamic vinegar
1 t Reduced sugar maple syrup
^^Mix and cover top of salmon with mixture

Bake on 400 for 8-10 mins (keep an eye on it, remove from oven when pink all the way through. If the ends start turning white, it's overcooking, remove from oven!)

Caesar dressing with a light dusting of panko crumbs and parmesan :happy:

I actually would recommend grilling or in the winter pan frying on stove top! It keeps it juicier than oven baking. I'd also suggest cooking it till just past rare for the best taste.

As far as seasoning, salmon takes almost everything from sweet to savory.

Lemon Pepper

I buy my salmon (big slabs of it) from Sam's Club (Costco equivalent), I slice it into individual size pieces, wrap it in Press N Seal (saran wrap with a sticky side), stick it in a freezer bag and freeze.

When it comes time to cook it, I will thaw it in a brine solution (this does two things- thaws it fast and kind of seasons it). Then when thawed I will marinate for an hour or so in good quality maple syrup. Then I grill them outside. If you're wanting to cook it inside, I would either broil it or use a George Foreman grill only make sure you drizzle a little olive oil on both sides first.

I"ve tried other seasoning but the family tends to prefer the maple.

And the maple salmon would go really good with a baked sweet potato. Yummy!

Dang. Now I'm hungry.

Not only is the quality important, but the TYPE of salmon you're buying makes a huge difference. Alaskan vs. Sockey vs. Atlantic... There are others I'm sure but that's what I see at the store around here. I prefer Atlantic. I spray a little EVOO with my Misto sprayer, add garlic powder, onion powder, parsley and lemmon pepper (no salt!) and bake at 450 for about 20 minutes, depending on the thickness. Then I squeeze a little lemon juice on just before serving.

The quality of fish more than any other meat is crucual. Look for a good fish monger, or seafood specialty shop, places like whole foods also carry good fish.

The stuff you get in the grocery store is farm raised and not that good it is actually a gray colored flesh (due to artificial diet) and then it is died that pinkish orange color.

Look for fresh wild caught salmon, prepare it the same day you buy it, and keep it cold until you are ready to cook it.



Marinating in milk is a great way to make your seafood taste fresher removing much of that fishy taste.

IMHO sweet and spicy sauces are the best with salmon
quinoa, spinach, asparagus make great sides

I do a drizzle of olive oil and rub it in, then some salt and pepper, and a squeeze of lemon or lime juice. Bake it in a fairly hot oven- 425 on convection is what I do- for 15-20 minutes and it'll be juicy inside and have a nice crust on the outside.

Yes!