My Favorite Meal of the Week – Baked Salmon

Salmon is another one of those things I’ve only come to enjoy as an adult. It’s been a battle (even when I started eating white fish, I couldn’t do salmon). But recently, I’ve been wanting to try a salmon dish at home because the last couple times I’ve had it at restaurants, I’ve really enjoyed it. Dave had a recipe from his mom, Carmen, that he really wanted to try on some frozen salmon he’d found at Trader Joe’s, so I decided to be the taste tester so that I could share it on the blog. And I have to say, while I may not have helped, I did supervise and it’s very easy to prepare. We just served ours with some sautéed broccoli. 


Ingredients (serves 4, but can be halved to do 2)
1.25-1.5 pounds of salmon (we used frozen salmon from Trader Joe’s and just defrosted it a day ahead)
Salt and pepper to taste
1 tablespoon onion powder
1 tablespoon crushed red pepper flakes 
1/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves of garlic, minced
3 tablespoons white balsamic vinegar
1 tablespoon white sugar
2 heaping tablespoons chopped green onions
2 tablespoons fresh parsley
A vegetable or rice for the side

1. Prepare your meat to marinate for six hours. Pat the salmon dry with a paper towel. Place salmon on a foil lined rimmed baking sheet. Season with salt, pepper, onion powder, and red pepper flakes. 

2. In a medium bowl, mix olive oil, fresh lemon juice, garlic, white balsamic vinegar, white sugar, chopped green onions, and parsley. Pour on top of the meat and and cover dish with plastic wrap. Place dish in fridge and marinate for six hours. 

3. Before taking the salmon out of the fridge, preheat the oven to 450 degrees. Cook the salmon for 10-20 minutes. The time will just depend on how thick a cut of meat you have. Ours was very thin and took close to 13 minutes to cook. You’ll know it’s done when you can stick a fork in and it begins to flake. You can also press the fork against the top of the meat and it should feel firm and not mushy. 


4. Serve with a vegetable or rice.


One thought on “My Favorite Meal of the Week – Baked Salmon

  1. I’ve found that with salmon, eating Alaskan salmon (of any variety: King, coho, et al.) makes ALL the difference in taste. It’s more expensive, but it’s worth it – the taste and texture are heads and tails above Atlantic or other salmon.

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