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Easy Salmon Recipe for the oven?

Anyone got good salmon recipes that can be cooked in the oven? Nothing spicy. Looking for something as simple and healthy as possible. I love Japanese marinades. The sockeye salmons are on sale...

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  1. I just did some local King steaks in a teriyaki marinade, drained them, placed in uncovered baking dish at about 350 till no longer deep pink in center. Delicious.

    1. If I get the temperature and timing right, salmon doesn't need any more seasoning than salt, and pepper. In fact a sweet marinade can complicate the cooking, since the sugar can burn before the fish is done.

      I prefer to use a preheated cast iron skillet in a hot oven.


      15 Replies
      1. re: paulj

        I agree with this. The only thing except S&P that improves good fresh salmon, IMO, is good fresh bacon drippings in that hot skillet.

        1. re: PhoebeB


          Yup bacon drippings are great for everything but if you have discovered a new "healthy" bacon dripping method, please post. All of us anxiously await with skillet in hand.

          1. re: jfood

            The most memorable salmon that I've fixed was a steak that I cooked with just a bit of olive oil using a simple camping stove. I don't know if it was the fish itself, the cooking method, or the setting, but the result had just that right balance of delicate crispness of the surface, and cooking interior.

            Occasionally I buy salmon belly strips from an Asian grocery. They are particularly rich in the fat that is just under the skin. I should reserve some of the rendered fat for cooking other pieces of fish.


            1. re: jfood

              I was raised on bacon drippings as the often-only-available cooking oil in WWII and I put a spoonful or so in very many things I cook: cornbread, green beans and many other fresh or frozen veggies, I often add some to the oil I saute aromatics in. I keep my drippings in the fridg, just as my mother did, so they stay sweet.

              I'm 71. I've been in a hospital as a patient 5 times in my life--when my five children were born. I haven't had a doctor's prescription since I had an infected finger in 1988. In my medicine cabinet are Neosporin/Bandaids/Mentholatum/Visine AC/an almost full bottle of buffered aspirin that's approaching its expiry date.

              I run up and down two flights of stairs an average of 87 times every day, walk my dog two miles a day (can outwalk anyone I know except my own children). I'm never sick, never had a digestive system problem, not a touch of arthritis, never have a headache, haven't had a cold in five years, can put my hands flat on the floor with knees straight even in 2 1/2" heels, wear only cheap magnifying reading glasses for close work, can read a street sign a block away.

              When you reach my age and can say the same, I'll listen to you re: bacon drippings.

              I repeat: I know of nothing that compliments the flavor of salmon like the flavor of good smoked bacon.

              1. re: PhoebeB


                Today is younger jfood graduation from HS after attending older jfood's college graduation this past Sunday. Reading your post brought a tear to jfood's eye. That is as magnificent a post as jfood has read. You have turned a special day into an even better day as we attend this affair with momma jfood and the in-laws.

                You are now enshrined in the jfood hall of fame. God bless you and please remember to post the same "in your face" youngsters posting when your 81, 91 and the big 100.

                Man jfood loved this post. :-)))))

                1. re: jfood

                  I suspected I liked you, young sprout. Congratulations to younger jfood. Two of my grandchildren graduated HS this month. "Pomp & Circumstance" will make me cry as long as I live.

                2. re: PhoebeB

                  Wow, very impressive. My Grandparents are 87 and 92 and they are not going to be entering the olympics any time soon, but both still have ALL their marbles and Grandma still volunteers in the cardiac ward one morning a week and Grandpa is still the king of dremel tools. My answer to anyone who goes on about eating lard. Maybe I should eat some.

                  1. re: PhoebeB

                    Damn. I want to be you when I grow up.

                    1. re: PhoebeB

                      Hoorah for you, PB...My grandfather lived on Burger King Whoppers, Snickers, Hershey's chocolates and about a cup of sugar a day (often sprinkled liberally on tomatoes or by heaping spoonfuls in coffee and even red wine)...

                      he lived to the ripe old age of 96 and enjoyed every minute of it...:o)

                    2. re: jfood

                      I've been reading this thread wondering more every day if I'm the only person in the world who even noticed how salmon and bacon go together,and finally--still smarting a bit re: my maligned suggestion to paulj--decided to google it.

                      "salmon bacon" = 1,390,000 entries
                      "salmon bacon drippings" = 51,300 entries.

                      For instance:
                      Bacon-wrapped salmon fillets with wilted spinach
                      Gourmet, Feb. 2006
                      "Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce. ..."


                        1. re: QueenB

                          Have you ever tasted Nueske's? It's too expensive for me to just eat; I keep it in the freezer for seasoning aromatics, topping a meatloaf/roast chicken/pork roast with, wrapping scallops, etc.

                          I've had other applewood-smoked bacon, but it isn't in the same league w/Nueske's.

                          1. re: PhoebeB

                            You go girl...Nueske's applewood smoked bacon rocks!

                            Make sure to deglaze the fond at the bottom of the pan after baking--the "au jus" is the key to great soups and sauces.

                        2. re: PhoebeB

                          Salmon takes salting and smoking well, so there will be a flavor affinity between salmon and bacon. But I don't think of salmon as needing much help when it comes to fat. A salmon steak with the skin on already comes wrapped in its own 'bacon'. Bacon might make of a difference with a dryer fish like tuna or swordfish.


                          1. re: paulj

                            That's true w/the basting concern, but (notice that the Gourmet recipe calls for skinless fillets) it's the blend of the two flavors that's extraordinary.

                  2. Try a packet of parchment paper. I'm sure you can find exact recipes online, but it is to die for. Take some of whatever you got that goes together (herbs, spices, citrus etc) and cram it in a packet of parchment paper, staple it shut, put it on a cookie sheet and cook it at 350 or so for maybe 20 minutes? Not exactly sure but it is GOOD!

                    12 Replies
                    1. re: LaurenTX2CA

                      I do this with foil. Double layer the foil to prevent leaks. Place fish on the foil, then add seasonings. You don't need a recipe! When I'm going for simple, I squeeze on juice of half a lemon, then add salt, pepper, and thin slices of lemon on top of fish. If I have any dill, I sit the fish on a bed of dill. Fold up and seal the foil, then place in oven (375 to 400 degrees) for about 20 to 25 minutes. That's if the fish is about an inch or so thick. Check after 20 minutes; better to undercook than overcook. However, with this method, even slightly overcooked isn't bad.

                      You can experiment however you like with this. I've done cherry tomatoes, onion, and herbs; ginger, chili, cilantro, and lime; and a few other options with vegetables that will steam easily in 20 minutes (think zucchini, green beans, etc.). Seriously, no recipe needed--it's so hard to mess up.

                      1. re: Kagey

                        And if you use foil, you can poach it in the dishwasher. I've always wanted to do that. :)

                        1. re: creativeusername

                          That sounds like an interesting experiment... Top level, I'd assume...

                          1. re: cookiejesus

                            Heard rumor about it for years and saw the surreal gourmet do it on tv once: http://www.surrealgourmet.com/html/re...

                            Never had the guts though.

                          2. re: creativeusername

                            My sister-in-law has made "dishwasher salmon" many times, including once for a 25th wedding anniversary party. It's always delicious. She puts herbs and lemon slices inside the salmon and on top, adds some white wine, and seals it really well in heavy duty foil. She places it on the top shelf of the dishwasher and puts it through a regular cycle. YUM!!! And what a conversation piece!

                          3. re: Kagey

                            Some of the best salmon I've had has been steamed in foil. We've put a layer of lemon slices on the bottom, along with some slivers of garlic, s&p, then the salmon and the same layers on the top. Really good. So flavourful, that for me, no need for extra oil, fattening sauce etc...

                            1. re: tochipotle

                              I am a terrible cook, but have been trying to get better. I wanted to surprise my boyfriend with some salmon one night since he had been craving it for months. I tried "tochipotle" 's recipe and it was DELICIOUS!! Even though I made it! He loved it and was very surprised. He was surprised by the salmon and the taste! Thanks for sharing your super simple and mega delicious recipe!

                            2. re: Kagey

                              I believe the reason to use parchment paper is because foil can be reactive.

                              I would love to try with leaves...banana or grape maybe...

                              1. re: LaurenTX2CA

                                I've found that a layer of wax paper, then foil works really well and is far cheaper than parchment paper.

                                I like to keep it very simple, just a little lemon, or lime, or orange (which works really well for salmon) and a little salt and pepper. Sometimes a teaspoon of dry vermouth.

                                1. re: bryan

                                  Vermouth sounds really good.

                                  I get my parchment paper at Walmart for 3 or 4 bucks, it's no big expense, but next time I'm out or can't find a stapler I'll try that. I guess we can thank Martha Stewart for bringing parchment paper into the mainstream...

                              2. re: Kagey

                                I do mine in foil, too. Same recipe...sliced lemon (or any citrus, i.e. lime, orange, grapefruit, etc.), herbs like dill or marjoram, and a splash of white wine (helps keep it moist). No salt needed, really, but adds a little zip. In 350 oven with foil closed for 15 -20 minutes; open foil just at the top, and poach 5 minutes more. Really simple...

                                1. re: Kagey

                                  An article in the NYTimes last week piqued my interest in going to the local dollar store to examine their food department. Imagine my surprise to find four ounces of wild salmon for a dollar. It's packed in NC but it's a product of China. Thawed in fridge and baked in foil, easy and cheap.. and tasty. Can you do tilapia in foil? They have that frozen too.

                              3. Marinate the salmon in soy sauce, some freshly grated ginger, and a bit of sesame oil for about 30 minutes before placing in an oven, I cover it with foil for 10 minutes, then take the foil off and turn the heat up so it gets a bit crispy on top. I usually bake it in the same dish I marinate the fish in. Be sure to add a bit of olive oil to the dish so the fish doesn't burn on the bottom.
                                Delicious and even better cold. A friend adds some honey to the marinade, which is a nice addition.

                                1 Reply
                                1. re: mschow

                                  I use basically the same ingredients (lime, soy sauce, sesame oil, chopped green onions, ginger slivers) and just put it in the foil pouch without marinating. It's fantastic! It actually came from a poached salmon recipe where you made a sauce with the same ingredients and poured it over the poached fish. Poaching is another method the OP could try, it might be easier to get the timing right since you can watch it carefully. With any method the key is to not overcook the fish, it really should have just achieved the flaking point.

                                2. I'm not a fan of heavy marinades for a fish that has such great flavor on it's own. My basic oven salmon is lemon juice, sea salt, fresh ground pepper and dill. No marinating necessary so prep time is about 30 seconds. I spray the broiler pan with cooking spray for maximum fat reduction. Broil on high to your taste which for me is med-rare. No need to flip. It's a great weeknight meal b/c it's so easy. Serve up with steamed broccoli and a halved acorn squash and you've got a fresh, healthy, quick meal.

                                  1. a schmear of dijon and a few drops of soy sauce makes perfect baked salmon

                                    1. White miso mixed with mirin and a touch of sugar. Let marinate several hours then bake. Delectable, even as cold leftovers.

                                      1. jfood cooks this for mrs jfood and the little jfoods all the time, not 100% oven, but close enough.

                                        slice into bite sized pieces a variety of veggies that you like. jfood uses onion, peppers, mushrooms, halfed brussels sprouts and some thinly sliced garlic. place asisde. heat a cast iron or heavy duty skillet on the stove until hot and add some evoo. season the flesh side of the salmon with whatever you desire, but not salt at this point. sear the salmon skin side up in the evoo for 3-5 minutes depending on temperature and desire crust. flip onto skin side down. sprinkle the veggies around the salmoan and salt/pepper the whole thing. place in a 400 degree oven for 6-10 minutes depending on lots of factors.

                                        CAREFULLY remove the pan from the oven remembering that the handle is cloe to 400 degrees by this point.

                                        Serve and enjoy. One pan clean-up as well.

                                        jfood likes five-spice powder on the salmon.

                                        1 Reply
                                        1. re: jfood

                                          MVNYC loves to use Miso. MVNYC makes a sauce with sake, miso, mirin and sugar. MVNYC cooks this for a few minutes, lets it cool and marinates the salmon overinght. MVNYC then bakes at 375 for 12 minutes or so.

                                          Do a search for Miso Black Cod and use the recipe for that

                                        2. 1. Squeeze a lemon, strain the juice onto a plate, and put salmon filets flesh-side down onto the plate. Leave the filets there for half an hour or so. (WHills, I am thinking of the sockeye salmon I have seen -- and bought -- on sale at Vons or Pavilions, which I bet is what you're talking about: filets around an inch thick at the thickest point, right?)

                                          2. Put a cast-iron skillet in the oven and heat the oven to 450.

                                          3. Dry the salmon thoroughly, both sides, and rub both sides with a little olive oil.

                                          4. Season the flesh side with salt and pepper, a little hot paprika, and a little dried thyme.

                                          5. Take the skillet out of the oven and put the filets in, skin side down. They will sizzle when you put them in.

                                          6. Put the skillet back into the oven and leave it there for 7 - 8 minutes. a little more if the filets are thicker. But not much more, because you DO NOT want overcooked salmon.

                                          7. Remove the skillet from the oven and remove the filets with a metal spatula. Some of the skin may stick to the pan; that's OK, you're not going to eat the skin anyway.

                                          8. Immediately (a) put the hot skillet in the sink and fill it with water, and (b) serve the salmon.

                                          5 Replies
                                          1. re: ozhead


                                            the last step will warp the pan

                                              1. re: ozhead

                                                Putting a 450 degree iron skillet in cold water will sooner or later either warp or even crack it. Just let the skillet cool. 99% of stuck-on stuff like this will dry up so you can almost brush it off . Then put a little kosher salt in the skillet and rub any residue off w/paper towel.

                                                And I suspect it's because your skillet is not seasoned well (thanks to all those steam baths) that the fish is sticking in the first place.

                                                1. re: PhoebeB

                                                  Thanks for the advice, Phoebe. Clearly you know your skillets.

                                                  1. re: ozhead

                                                    My advice was a little misleading on one point: in the condition your skillet is probably in, the cooked-on stuff will NOT curl up and flake off.

                                                    You prob. know how to season an iron skillet--lots of info on the web. Seasoning is cumulative; you can't just wash cast iron w/detergent and/or hot water, season it w/oil & heat one time, and expect it to perform as it should. You have to avoid detergent/hot water over a period of time to build up a real non-stick surface.

                                                    I occas. rinse my cast iron in cool water (no detergent ever!) and brush off some stubborn something. I rub a little oil on it w/a paper towel afterwards, but cool water doesn't leech the oil from its pores as hot water does.

                                                    Something so satisfying about satiny-smooth old iron skillets that shed debris like water off a duck's back. It will take a little time and effort, but save you much more in the long run.

                                                    It only takes a tsp. or so of salt to clean a skillet. Fun to watch it turn dark brown.

                                                    Mama used to have me take her cast iron skillet out by the sandpile once or twice a year and clean it with sand & a Dolly-Duz-It (I'm not kidding :o) pad.

                                          2. Here's what I do (a lot):

                                            Place the salmon in a low-rimmed baking pan. Sprinkle w/lemon juice, then garlic powder and dill weed. Bake at 350F about 10-15 minutes till done. Serve with this sauce (which I also use for roasted veggies and broiled pork chops):

                                            Lemony Dill Sauce
                                            3 tblspn mayo (I use fat free to make it low cal)
                                            2 tblspn dijon mustard
                                            2 tblspn lemon juice
                                            1/2 tspn dried dill weed

                                            Mix in a small bowl til well blended.

                                            1. This is one of my favorite salmon recipes. It's easy and great served over dilled rice.

                                              2 pounds salmon filets
                                              1/4 cup olive oil
                                              1/4 cup rice vinegar
                                              1/4 cup soy sauce
                                              2 tablespoons packed brown sugar
                                              4 cloves minced garlic
                                              1 tablespoon minced ginger
                                              1 large pinch ground black pepper
                                              1/4 cup minced onion
                                              1 tablespoon sesame oil

                                              Place filets skin-side down in a glass baking dish. Whisk the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil in a medium sized bowl. Pour this mixture over the salmon, cover and refrigerate for 1 hour.
                                              Preheat the oven to 350F. Remove cover from salmon, and bake in dish for 20 minutes. Serve with sauce poured over.

                                              1. I've made several variations of this marinade, but it basically the same:
                                                Fresh Ginger, Lemon or Lime Juice, Rice Wine Vinegar, Chopped Garlic,
                                                Honey, Salt & Pepper to taste & EVOO. Sometimes I've added Seseme Oil
                                                Soy Sauce. I have cooked this in the oven & double wrapped in foil on the grill also.
                                                Enjoy It's still light & very tasty, play around with it.:D

                                                1. Mix a little scotch and some honey for an excellent quick marinade. Or scotch, brown sugar and a little mustard. Bake and then finish under the broiler (optional for a darker glaze).

                                                  1. I have been enoying this recipe from The Healthy Kitchen by Rosie Daly and Dr. Andrew Weil. It calls for pansearing first then into the oven. You can skip the pan searing and just add a couple of minutes to the oven time, but it's that pan sear on one side that turns it into an impressive dish. My guests raved about it.

                                                    1. Salmon in Cream Sauce over Pasta
                                                      12 ounces fresh linguini or other thin pasta
                                                      1/2 cup butter
                                                      1 cup fresh or thawed frozen peas
                                                      1 cup heavy (whipping) cream
                                                      2 cups flaked cooked salmon
                                                      1 cup freshly grated Parmesan cheese
                                                      Salt and pepper to taste
                                                      1 dash nutmeg to taste
                                                      1/4 cup minced fresh parsley


                                                      Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time).

                                                      This recipe for serves/makes 4

                                                      Good way to use cheap canned salmon.

                                                      1. Oven poaching. Butter the bottom of the pan (or use a *little* dark sesame for that asian taste), put in the filets, put in poaching liquid about 3/4 of the way, bake at 400 F about 10-15 minutes. You can marinate in the poaching liquid first, but it's not necessary.

                                                        Poaching liquid can be as simple as water or fish, vegetable or chicken stock. While I also often prefer very little to no extra seasoning beyond salt & pepper, for that Japanese taste add some sake -- or better yet, mirin -- to the liquid, plus perhaps a little garlic and/or ginger.

                                                        There are tons of other possibilities (carmelized onions!) but whatever, use the KISS technique. Look up poaching and find what you like. Heck, use a couple of pans and try a couple of different approaches!

                                                        1. I adapted this one from Jacque Pepin:
                                                          Place salmon fillet on whatever plate you plan on using for serving. Coat with olive oil. season with salt, pepper and other spices (I use Prudohmme's Salmon Seasoning). Cover with panko. pour a little dry white wine one the plate surrounding the fillet (not on it or panko will be soggy).

                                                          Preheat oven to 200 (yes 200). cook the salmon for about 45 minutes. It will be a beautiful medium rare and you can serve it straight from the oven onto the table.

                                                          1. Two easy options:

                                                            1) Grease baking dish (I use pam and also line with foil for easy clean). Lay salmon in dish and salt and pepper, then give a nice sprinkle of thyme, rosemary, and marjoram. Spoon or brush on dijon mustard to just cover (not very thick) then give a healthy sprinkle of dill. Bake at 425 for 10-15 minutes (depending on thickness).

                                                            2) This is my easy standby and translates well to other fish (snapper, mahi, etc.). I make a marinade using citrus, soy and honey. The easy way is to simply add about a cup or so of oj from the fridge, soy to darken, and a couple good squirts of honey. You can also jazz this up. I almost always add minced garlic, ginger (ground or grated depending on what I have), and a little cayenne. I also like to add lemon zest and a touch of juice. Sometimes, I also substitute a can of mango juice for the oj. I let the fish set in the marinade as long as possible, then place all in a lined (foil) baking dish and bake at 425. The marinade both poaches the fish and also thickens as it heats making a nice sauce for serving.

                                                            1. I love this one. It's best if you can marinate it for 24 hours, but a couple hours will work in a pinch.

                                                              Marinate in half soy sauce and half maple syrup. Put a little crushed black pepper crust and crank up the oven to 500 degrees and in just minutes, you're all set!

                                                              It's a great combo of sweet and salty and peppery. If the pepper is too spicey, just use less. This is great with creamed corn!!!

                                                              1. My lazy-as-a-neutered-housecat method: Apply mayonnaise, dill, coarse grated romano to skinned fillet, bake 25 minutes at 350.

                                                                1. Honey-Ginger Glazed Salmon

                                                                  6 tblsp. honey
                                                                  1 tblsp. brown sugar
                                                                  1/4 cup cilantro, chopped
                                                                  1/4 cup hoisin sauce
                                                                  1 1/2 tblsp. fresh ginger, grated

                                                                  Mix ingredients together in a bowl. Pre-heat broiler (or grill) and brush fish w/ half of the glaze. Broil fish until opaque in the center, about 4 minutes. Turn fish and brush w/ remaining glaze. Continue to broil until cooked through, about 4 more minutes. This glaze also tastes great on shrimp, chicken, and other types of fish. Quick, easy, and tasty. Enjoy!!!

                                                                    1. when you say japanese marinades, are you referrring to a mixture of miso, mirin & sake lees (sp?) - i substitute a mix of sugar & sake reduced slightly for the sake lees when i make black god.

                                                                      this isn't *in* the oven, but i prefer to crimp salmon (i think it's a french technique) - use a mixture of white wine & water, maybe a little tarragon or whatever seasonings you prefer, enough to cover the fish about 1/2" when immersed.

                                                                      heat the liquid in a pan until it just begins to simmer. add the fish, keep the heat on for about a minute, then remove the pan from the heat & cover. the heat from the water slowly cooks the fish, & because the temperature never gets above 200 degrees, the more volatile fats & oils never reach the volatility point (no fishiness). this takes about 20 minutes.

                                                                      the result is great warm or cold. the only downside is that you don't get any crispy skin.

                                                                      1 Reply
                                                                      1. re: barryc

                                                                        Preheat broiler. Coat one side of each salmon steak with Hellman's mayo -- not a thin transparent coating either, place on foil on broiler pan (or cookie sheet or whatever you've got), run under broiler till the mayo on top turns golden brown. About 10" from broiler element should do it. Perfect every time. And you don't have to turn it. Bingo!

                                                                      2. Yesterday I bought some very pretty Copper River sockeye salmon fillets from Santa Monica Seafood. I laid the fillets, flesh side down, in some mixed lemon and lime juice for half an hour or so, while I was heating a large non-stick skillet in a 450-degree oven. I dried the fillets thoroughly and painted the flesh side with a thick mixture of Trader Joe sweet/hot mustard, brown sugar, and a little dark soy sauce, then flopped them (skin side down) into the skillet and put it in the oven for 7 minutes. When they came out I sprinkled some sesame seeds on top, and served them with lime wedges. Concensus around the table: MMMmmmmm.

                                                                        1 Reply
                                                                        1. re: ozhead

                                                                          Call me a savage, but I marinate skinless salmon in olive oil and garlic (fresh or bottled) and then either bake or throw it on the ol' George Foreman. Works every time.

                                                                        2. I don't remember where I got this recipe but it's been getting rave reviews for several years now. Even my young children and many of their friends like it!

                                                                          I do this for salmon fillets with the skin on. Place several rosemary sprigs in an oven dish. Place sliced red onion over the rosemary. Lay your salmon on this "bed", which should be about the size of your fish fillet. Cut about half-way to the skin into portion-size pieces. Season with s&p. Lay fresh rosemary sprigs into the cuts. Lay more sprigs crosswise to the cuts. Place peeled, thinly sliced fresh lemon on top of fish&rosemary. Drizzle lightly with olive oil (I usually skip this). If you like your salmon not quite done in the center, roast at 450 for about 15 min. If you like it cooked through, bake at 350 for about 20 min. I serve it with couscous made with chickpeas and raisins.

                                                                          3 Replies
                                                                          1. re: kavikat

                                                                            heh! This is just what I need right now, a recipe that uses up some fresh rosemary! Mine is taking on a life of its own in my herb garden here in SW FL! Now if I can only find some wild salmon....Thank you for the recipe!

                                                                              1. re: kavikat

                                                                                I have to tell you, I made this accidentally with fresh lavendar instead of rosemary (they look alike to my herb-picker husband), and it came out delish. But if you don't like lavendar, you might not like it so much - it was definitely piquant!!

                                                                              2. Hi... uhm I know this is probably not a very innovative way of making salmon but my mother in law doesn't cook it any other way, and therefore, my hubby refuses to eat salmon any other way (unless we're out at a restaurant).

                                                                                Preheat oven to 350F. Dry the salmon fillet or steaks with paper towels. Place on foil that has been oiled (I use olive oil), then place in a glass dish. Evenly spread mayonnaise over exposed surface and sides (I think my MIL puts it skin side down if using fillets). Sprinkle Mrs. Dash (no salt, no MSG, just yummy flavors) liberally over top and sides. Bake for about 10-15 minutes, depending on the thickness of the fish.


                                                                                1. Salmon is so fatty and tender that I never bother to marinate it. Honestly, the simplest thing: take some red miso and spread it all over the top of your salmon, and cover with some sliced scallions. Bake at 400 for a few minutes. It will need no additional seasoning and it's absolutely delicious.

                                                                                  1. We're lucky to have easy access to very fresh salmon (or sockeye) all time in the Puget Sound. I often prepare said fish by rinsing, drying, placing on a good cooking sheet, slathering with mayo, sprinkling with lemon pepper, and baking in a convection oven at 450 or 470 (just about 10 minutes). Bizarrely delicious for such an easy preparation.