Salmon Recipes, Easy Salmon Recipes
01/06/2016 salmon recipe
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Original recipe from Please do not publish my recipe or pictures without linking back to the original post.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.