To My Dear Twenty-Somethings,
I got your message at dinner the other night; you want me to blog about how to cook basic, everyday foods. For example, you want to learn how to prepare salmon.
Salmon is an easy, quick dinner to prepare after work or on a busy day. It is also special enough to make for company. For these reasons, roasted salmon is a good, go-to recipe to have in your cooking repertoire. When cooking salmon, I keep it very simple. I don’t add sauces or special toppings. If you cook it properly, it will be moist and tender; less is definitely more with this food.
Yield: Serves 6-8
Ingredients:
2½ pounds salmon
3 tablespoons extra virgin olive oil
2 teaspoons McCormick’s Garlic Pepper
1 teaspoon sea salt
Directions:
Preheat oven to 425º
Remove salmon from package and place on a parchment-lined baking sheet. This one inch thick, skinless fillet of Atlantic farmed salmon. I look for the thickest fillets.
Tuck thin edges under for even cooking, if needed. Drizzle salmon with olive oil and spread over the entire surface with a basting brush. Sprinkle with McCormick’s garlic pepper. Allow to marinate for 15 minutes while the oven heats up.
Bake in a fully preheated oven for 10 minutes. Set a timer. By 10 minutes, the salmon’s surface should have lost its translucence. If not, put it back in the oven for 2 more minutes.
Remove from oven and immediately cover with foil for ten minutes to finish cooking. The heat from the surface of the fish will transfer to the center of the fillet and finish the cooking process. This is called “carryover.” For a refresher on how heat transfer works in food, go here.
To Serve
Adjust seasoning: add more salt to taste.
Squeeze lemon juice over top, if desired.
Salmon can be served hot, at room temperature, or chilled.
I served the cooled down salmon over a bed of mixed greens, chopped red onions, avocados, and orange and red tomatoes. Toss the salad with A Simple Everyday Salad Dressing from last week’s blog post.
Love,
Mom
Related Posts
Brooks’s Pork Tenderloin Marinade
Mom’s Marinated and Grilled Lamb
Mom’s Roasted Lamb with Herb and Goat Cheese Topping
Lemony Grilled Chicken Breasts
Judy’s Mom’s Meatloaf
LET’S STAY CONNECTED!
Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.
Never miss a post: sign up to become a follower of the Blog.
© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.
@judyschickens 
Wow!
That looks awful, said no one ever.
As always, what a great looking masterpiece and I’m sure the flavor is as wonderful as its presentation.
Well done Ms. Judy!
Thank you, Chris! Such kind words. Let me know when you make it and send me a photo! BTW, I’m working on a follow-up story to the Canola story that I think you will find interesting. Hope school is going well. Judy
Judy, Salmon cooked as you described is so easy I do it too often…! I also like to Soux Vide it…
I have also become a fan of OLD BAY seasoning now that I’ve discovered they have come up with several “flavored” versions. My favorites are Lemon and Herb, and Garlic and Herb. Both work great with salmon. Craig
Craig, as readers will soon discover, I pretty much use EVOO and garlic pepper to marinade just about everything. I was glad to finally see it sold in bulk at The Cash and Carry store. Funny that you mentioned the Old Bay seasonings — yesterday, I was at BWI and there was an ad for Old Bay on the wall that mentioned it was good for seafood, poultry and salad. I knew about using it in seafood, but not the rest and I made a mental note that I needed to look into it for chicken and salad. Now I will look for the other flavors you mentioned.
About the Soux Vide, I still need to give that a try. Marian said the next time you both go on a vacation, she’ll let me borrow yours to give it a try. I would love to do that since you are a great cook and you love to use it. Thanks. Judy
Better yet how about we do a cookoff! And we can experiment w Old Bay flavors too! Craig
Sounds good. I’ll blog you demonstrating how to do the sous vide method!
Judy, love all your posts. These are great even for “old” cooks, as I am so tired of thinking of ideas. Think I will do this tonight! Also, do you watch Quantico? One of the stars reminds me so much of you! She is beautiful!
Mary Leyden, thanks for the compliment! I’m an old cook, too, and this is the sort of food I cook for dinner every night. Quick and easy. I was thankful to finally find an extra large container of McCormick’s Garlic Pepper at Cash and Carry!
Quantico. Haven’t seen it yet, but just yesterday someone told us we should watch it. Will give it a try. Thanks and thanks for writing. Judy
I like the “basics” you share in this post. Very approachable and doable for novice cooks as well as the rest of us! Very well done.
Thank you, Teresa! Such kind words coming from a pro. I write with my own kids in mind.Thanks, Judy
Just loved this and your friend’s pork tenderloin recipe. You have a charming way of presenting your recipes in an inviting and manageable format. Thanks so much,
Wow. Thank you for that nice compliment, Annie. Let me know if you make one of the entrees. Judy