YOU DON’T HAVE TO LIVE ON THE OCEAN TO ENJOY SEAFOOD! WE’VE ROUNDED UP OUR FAVORITE RECIPES FROM FRIENDS, READERS AND OUR RECIPE BOX. ENJOY!
Easy Baked Herb Salmon
BY KRISTINA CASE
1 1/2 lb piece of fresh (not frozen) salmon cut into 3-4 equal sections
2 tbl butter, melted
1 tbl olive oil
3 cloves garlic, minced
2 tbl fresh lemon juice
Fresh lemon slices
2 tsp chopped fresh thyme leaves
1 tbl fresh parsley, chopped and divided
1/2 tsp salt
1/8 tsp black pepper
Preheat oven to 400F degrees. Line a baking sheet with parchment paper or Silpat® liner. Arrange salmon, skin side down. Letting the salmon come to room temperature before baking will make it cook more evenly.
In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, chopped thyme, and 1⁄2 tablespoon chopped parsley. Spread butter mixture over top of salmon.
Bake for 15-20 minutes- just until salmon is cooked and flaky.
Remove from oven and serve with slices of lemon on top of each section and sprinkle with remaining fresh parsley.
SALMON BUYING TIPS
Although May & June are the months you’ll see more salmon in grocery stores because that’s when its caught fresh, stores carry salmon all year round. I buy it at the butcher’s counter rather than the freezer. You might pay a little more, but it’s worth the flavor. My favorites are King which is rich and high in fat or Sockeye, a leaner, bright red flesh that has great flavor. If you prefer a milder flavor, go with Coho or Atlantic.
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