Salmon has become something of a staple at Chez Brewer. It is healthy, though wild caught salmon is healthier than farm raised, and it is fairly economical, at about $9 a pound. We have it every couple weeks or so, but you can quickly get in a rut with the same-old, same-old recipes. I saw a recipe recently that I followed – sort of – and it was as good as it gets when it comes to salmon. It’s pretty simple and straightforward. Here’s how I did it.
Start with about a pound and a half of salmon. Preheat the oven to 375. Line a baking sheet with a large piece of heavy-duty foil, big enough that you can fold it over and seal the salmon. I sprayed a little Pam on the foil so it wouldn’t stick. Place the salmon in the center of the foil.
In a separate bowl, mix 2 tablespoons of lemon juice, either fresh squeezed or from a bottle, I really can’t tell the difference. Also add 3 tablespoons of melted butter and 1 large clove of finely minced garlic. Whisk up the ingredients and pour over the salmon. Next, season with salt and pepper, a smidgen of oregano and a sprinkling of red pepper flakes. A little oregano goes a long way, so you want just the tiniest bit. The red pepper can be distributed a little more liberally. After seasoning, seal the salmon by folding the foil and bake for 20-25 minutes. When the timer goes off, open the foil and return the salmon beneath the broiler for 2 or 3 minutes. Remove the salmon, pour more of the drippings on the fish, sprinkle a little parsley for garnish and serve.
Try it. It’s easy, fairly quick and delicious.
1 ½ pounds fresh salmon
2 T lemon juice
1 lge. clove garlic, minced
3 T melted butter
Salt and pepper to taste
¼ t of oregano
½ t crushed red pepper
1 T parsley as a garnish