When it comes to weight loss wild salmon is pretty much the Lebron James of the seafood aisle. The season for Pacific salmon lasts from May to September; if you see it outside of those months, it has been frozen, though it will still be delicious. We’re talking crisp asparagus stalks, shelled English peas, a shower of fresh herbs, and even some crumbled hardboiled egg for good measure—all atop a juicy fillet of baked salmon.
I bought a big and thick salmon from Costco; however, it is impossible to cut it as thin as yours, which is 3/4 inch. Dress the salmon with your choice of marinade or spices and cook in oven until opaque which depending on oven temperature could be between 8-15 minutes.
Fill a sauté pan with enough water to cover a fillet, and lower the fish in. Sprinkle in salt, a few peppercorns and a bay leaf. Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush.
Original recipe from Please do not publish my recipe or pictures without linking back to the original post. But, the salmon is still a little translucent inside and it is not as pink as raw ones. Mix in a 1/4 of the Streusel topping, spread in pan.Cover with Cinnamon Streusel.
Cook and refrigerate or freeze any left over burgers for a quick and easy snack. There are plenty of marinades you can use with salmon; I’ve included four favorites here. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.