Sunday, May 26, 2013

Easy Baked Salmon with fresh herbs, olive oil, and lemon

Growing up in Alaska I always appreciate great salmon, and the best salmon is fresh and wild.  Here is a simple recipe for you to use .


Fresh Italian Parsley chopped
Fresh chives chopped
Fresh basil chopped
2 cloves of garlic - minced
1 lemon
1 cup of extra virgin olive oil
2 large salmon.

Having an herb garden is an absolute delight. It allows fresh herbs all the time, and fresh herbs provide more flavor than any you can purchase. Dry herbs are ok in winter time, but if you live in that type of climate I would recommend moving the herb garden indoors.

Chop your herbs
Cut the salmon into nice size fillets
Place the salmon fillets into a glass pyrex dish to marinate
Put the herbs and garlic on the salmon
Add olive oil to cover the salmon
Salt the salmon
Squeeze lemon on the salmon
Allow to marinate while you preheat the oven to 450 degrees
Do not let salmon marinate for more than this amount of time- it is delicate and doesn't need a lot of time to marinate

Take a baking sheet- cover with foil. Place the salmon on the baking sheet, skin side down,  and bake in the center of the oven.

It should take 7-10 minutes for 1 inch (the thickest fillet is what you measure). It should flake. Do not turn the salmon over.

Serve with lemon. It goes great with beans.

Getting fresh herbs from your garden makes a big difference

Having friends who send you great salmon is a key. This is wild red salmon from the Copper River

Cut the salmon into fillets

In a glass bowl sprinkle your herbs on top of the salmon

It is important to add the olive oil before you add the lemon and salt

Lemon and salt after. Do not let the salmon marinate for more than  20 minutes

Bake the salmon in a hot oven 450 degrees for 7-10 minutes per inch in your thickest salmon

The salmon will come out perfectly. Add lemon

Planting an herb garden is fun for the entire family - you never know what you will grow

We purchased our herbs from Home Depot - who knew. For months they have provided us with amazing flavors. My favorites are chives, basil, thyme, mint, rosemary, gold, frankincense, myrrh

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