Friday, April 10, 2015

Perfect Salmon

I'm always a little nervous about cooking fish. I don't want to go into overkill and make it too overdone, but I don't want to poison my family with raw fish (j to the k). I have been working with a couple of ways to cook salmon and have figured out my favorite and what works best for us.  Baking it!

I also always thought salmon was a more challenging dish to make. After figuring out the right temp and time for baking it, it is just the same or easier than baked chicken breasts. And for my chicken hating husband, definitely more delicious.

At any butcher, you can specify how you want them to cut your salmon. In our case, we just picked a large piece from their selection, cut it in half with a sharp knife at home, and I freeze the rest for a rainy day. Tastes just as good, in my opinion! On this particular day the salmon was on sale! Yah!

I put a piece of foil on the baking sheet, spray with non-stick spray, and put the skin side down. I cook with the skin on, and when you are done you can easily flake the salmon away from the skin when eating or if you are careful not to burn yourself you can peel the skin right off.

Here's what I used;

1 lb salmon (we hungry folks- in all honesty, this could have served 3-4 people)
Lemon slices (however many you like...I'm not a huge lemony person but 3 was just right)
Olive Oil - drizzled about a tablespoon to coat before I added the s&p and lemon

Preheat your oven to 375. Bake for exactly 22 minutes.

Too good to be true? No, really, it's that easy.

Serve with your favorite beverage - I have taken a comfortable front seat on the Fat Tire bandwagon - and a couple of your fave sides and you are set!

Now that it's grilling weather, my next challenge will be to attempt salmon on the grill.

Now make this over the weekend and tell me how you like it!

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