Easy Roasted Salmon with Olive Oil and Garlic Pepper

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 cook salmon. Your delicious wish is my command!

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Salmon is an easy, quick dinner to prepare after work or a busy day. It is also special enough to make for company. For these reasons, salmon is a good, go-to recipe to have in your cooking repertoire. With 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. The key is not to overcook this delicate fish.

Yield: Serves 6-8

Ingredients:

2- 2½ pounds salmon
¼ cup extra virgin olive oil
2 teaspoons garlic pepper

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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 came from Costco. I look for the thickest fillets. If you get salmon from a deli, you can ask the butcher to remove the skin.

If any edges are particularly thin, tuck them under for more even cooking. Drizzle with olive oil. Spread oil over the entire surface with a basting brush or paper towel.

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Sprinkle with garlic pepper. That is all you need. Allow salmon to sit for about 15 minutes while the oven (or grill) heats up.

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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 minutes. Use the tip of a knife to test for almost doneness anywhere but the thickest part of the salmon. The fillet should split or separate where ever you poke it with the knife. See how the fillet broke into zig-zaggy (flakey) segments? The sides are cooked, and the center will finish cooking as it sits outside of the oven.

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Allow salmon to rest in its baking pan for ten minutes so the heat from the surface of the fish can transfer into the center of the fillet and finish the cooking process. For a refresher on how Heat Transfer works in foods, go here

Salmon can be served either hot, at room temperature, or chilled.

Add salt and lemon juice, as you wish.

Here I served the sliced salmon on a bed of mixed greens, chopped red onions, avocados, and orange and red tomatoes. I tossed the salad with A Simple Everyday Salad Dressingfrom last week’s blog post.

Love,
Mom

P.S. Since at least half of my family is currently on Whole30: large salmon filets are great to make for dinner since leftovers can be eaten the next day for breakfast or lunch. Anyone who has tried Whole30 knows you need to plan ahead if you want to be successful on the program.

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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

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

17 thoughts on “Easy Roasted Salmon with Olive Oil and Garlic Pepper

  1. 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!

    1. 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

  2. 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

    1. 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

  3. 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!

    1. 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

  4. 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,

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