Recipes · Seafood

Baked Salmon

How gross is prepping fish?! Is anyone on the same page as me??? This was my first time making a dish that required me to clean and touch a fish, and let me tell you, it’s a feeling I’m not going to forget! I’ve only ever touched my little pet goldfish from when I was a kid, which feels like ages and ages ago. Sadly we had to let him go in a nearby park pond after a year (can you believe he lived for that long anyways?!). Well, back to the salmon… I used to hate the texture of fish and the fishy taste of fish (haha what a tongue twister), but I grew to love sashimi, sushi and cooked fish. Then I realized I’ve never tried to make any dishes with fish, BUT I’m happy to say that I’m here to share with you my 2nd attempt with this baked salmon! Y’all are gonna be following me on this long fish journey as I try new things hehe.

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This recipe gives your salmon a super nice light flavor. I already made it twice this week because it’s so good and easy to make. I tweaked it a bit the second time and it came out a lot better than the first time. I over salted and overcooked it a tad the first time around so make sure you don’t do that! Your fish will come out tougher and not as soft and flaky (unless you like it like that). I served it with a side of small red seasoned baked potatoes and a mix spring salad with walnuts and balsamic vinaigrette. Recipes for that will be coming soon!!!

BAKED SALMON RECIPE

INGREDIENTS

  • 1 1/2-2 lb salmon
  • 2 tbsp fresh parsley (chopped)
  • 3 garlic cloves (chopped)
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice (& a few lemon slices for presentation)

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DIRECTIONS

  • Preheat oven to 450°F
  • Line baking pan with foil.
  • Cut salmon into generously even portions (4-5 pieces).
  • Mix all ingredients in a bowl.
  • Toss salmon in mixture & marinade for at least 30 mins, flipping half way.
  • Place salmon skin side down and top with lemon slices (if using) on prepared pan.
  • Bake for ~12mins (check with a fork to see if it’s flaky). Don’t over cook!

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“I am not eccentric. It’s just that I am more alive than most people. I am an unpopular electric eel set in a pond of catfish.”  -Edith Sitwell

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