I do not like fish. Mostly.
I definitely do not like salmon - but my Mom does, and Aidan does, so I have picked up two easy ways to make it, both of which get very high marks from my critics :)
Because it is just Aidan and myself, I usually buy a large fillet and cut it into portions which are about 2-3 inches wide. I will prepare a single salmon portion for Aidan, and freeze the rest, being careful to press the cling film against the salmon, preventing air from gettin in between the fish and the film, to avoid freezer burn. I'll put the wrapped portions in a large zipper bag and store in the freezer to use later. Salmon seems to thaw pretty quickly, which makes this a good go-to to have on hand.
When oven roasting salmon, I place the portions skin-side down on NOT GREASED aluminum foil. This makes separating the fish from the skin very easy, as the skin will stick to the foil, letting your easily remove the fish portion and leave the skin behind.
Herb Roasted Salmon
Preheat your oven to 350F
Place thawed salmon portions skin-side down on a foil-covered sheet pan, do not use oil or cooking spray between the foil and the fish.
Brush the salmon top and sides (not the skin side) with canola oil, vegetable oil, or olive oil.
Sprinkle the salmon with Old Bay.
Sprinkle the salmon with Italian Seasoning Blend.
Sprinkle the salmon with course-ground salt, or just regular table salt will be fine.
Roast the salmon in the 350F oven for 25 minutes, remove from the oven and let rest for 5 minutes.
Use a spatula or fish turner to carefully separate the fish from its skin, and serve.
Brown Sugar and Mustard Salmon
Preheat your oven to 350F
Place thawed salmon portions skin-side down on a foil-covered sheet pan, do not use oil or cooking spray between the foil and the fish.
Brush the salmon top with dijon mustard.
Sprinkle the salmon with brown sugar, making a thin layer on top of the mustard, covering the top of the salmon.
Roast the salmon in the 350F oven for 25 minutes, remove from the oven and let rest for 5 minutes.
Use a spatula or fish turner to carefully separate the fish from its skin, and serve.
I definitely do not like salmon - but my Mom does, and Aidan does, so I have picked up two easy ways to make it, both of which get very high marks from my critics :)
When oven roasting salmon, I place the portions skin-side down on NOT GREASED aluminum foil. This makes separating the fish from the skin very easy, as the skin will stick to the foil, letting your easily remove the fish portion and leave the skin behind.
Herb Roasted Salmon
Preheat your oven to 350F
Place thawed salmon portions skin-side down on a foil-covered sheet pan, do not use oil or cooking spray between the foil and the fish.
Brush the salmon top and sides (not the skin side) with canola oil, vegetable oil, or olive oil.Sprinkle the salmon with Old Bay.
Sprinkle the salmon with Italian Seasoning Blend.
Sprinkle the salmon with course-ground salt, or just regular table salt will be fine.
Roast the salmon in the 350F oven for 25 minutes, remove from the oven and let rest for 5 minutes.
Use a spatula or fish turner to carefully separate the fish from its skin, and serve.
Brown Sugar and Mustard Salmon
Preheat your oven to 350F
Place thawed salmon portions skin-side down on a foil-covered sheet pan, do not use oil or cooking spray between the foil and the fish.Brush the salmon top with dijon mustard.
Sprinkle the salmon with brown sugar, making a thin layer on top of the mustard, covering the top of the salmon.
Roast the salmon in the 350F oven for 25 minutes, remove from the oven and let rest for 5 minutes.
Use a spatula or fish turner to carefully separate the fish from its skin, and serve.
Comments
Post a Comment