I don’t know about you, but keeping something simple is way more difficult for me than it should be. I’m so tempted to add a little o’ this, and maybe a little o’ that… When really, it was at its best when it was basic.
And now enters the source of our conversation today, SALMON – I have grilled it, baked it, smoked it, basted it, smothered it in butter, dill sauce, lemon, terriyaki, served it over rice, over vegetables, over cous cous.
Okay, here’s what I’ve learned after all that work to find the perfect salmon recipe. Just prepare the salmon so you can taste the salmon instead of all the other stuff that covers up the delicious-ness of the fish. My husband requires that we have this at least once a week, it is his 2nd favorite meal in the world. (Steak with corn on the cob is his #1). I tell you this because when you cook salmon simply, it feels like a meatier more substantial entrée, and satiates my hubby’s healthy appetite. So let’s get cooking…
First things first – Wash the salmon under cold water. Feel with the tips of your finger for any small bones that may be present along the center crease of the filet. Also make sure you flip the filet over and wash the skin side really well, bending the meat to allow water to run between the scales.
After thoroughly rinsing, pat the salmon dry. Make sure to hit the sides of the filet with your paper towel, this will help crispen up the edges. Crisp edges are yummy and they look really pretty too.
Cover a pan with aluminum foil (for easy clean up), then spray with cooking spray or spread a bit of olive oil over center of pan where you will place the fish.
And this is the side of the fish we’re going to work with first. Using cooking spray, give the skin a healthy coating. If you’re low on spray, you can also pour a Tbs of olive oil and use your hand to rub it in really well. Then toss on salt and pepper. Put more salt than you would normally think. For a filet this size, I use 1/2 tsp of salt on the skin side. You won’t be eating the skin, the flavors will cook through into the meat. Place the filet on the pan, skin side down.
*If you buy a filet without skin attached, a bit of moisture in the meat may be compromised but it will still be delicious. The only change in this recipe would be to season both sides of the filet with a healthy pinch of salt and pepper.
The prep time on this is like 3 minutes. It is so easy… Next hit the top of the salmon with the cooking spray again, or a light drizzle of Olive oil. Then a large pinch of salt and pepper on top. Prep is done. (Super Simple???)
Cook the salmon on the 2nd from the top rack. If it’s too close to the broiler it will burn, if it’s too far away it won’t brown beautifully.
Cook at 400 degrees for 10 minutes for a small filet like the one pictured above, or 20 minutes for a larger cut. Then broil on high for 7-10 minutes until crisp golden edges appear.
And this is the final dish. Isn’t it pretty? Tell me what you think!
Super Simple Salmon
1/2 lb Salmon filet with skin attached
Salt and Pepper
Cover pan with aluminum foil and spray pan with cooking spray.
Wash the salmon under cold water. Feel with the tips of your finger for any small bones that may be present along the center crease of the filet. Also make sure you flip the filet over and wash the skin side really well, bending the meat to allow water to run between the scales.
Dry entire filet with paper towel.
Coat skin side of filet with cooking spray. Cover skin with 1/2 tsp salt and pepper. Place filet skin side down on pan.
Spray top of filet with cooking spray, and sprinkle healthy pinch of salt and pepper across top.
Bake at 400 degrees for 10 minutes, followed by 7-10 minutes under broiler on high.
Yay to simplicity!