Salmon in the process of being fileted

Baked salmon with garlic & dijon

I’ve had this baked salmon recipe bookmarked in my phone for two years. I made it a lot when I first saved it, but have been off my fish kick since moving back to Wisconsin from New York City. Here, I don’t have a Chinese-owned grocery store with a huge seafood selection right down the block, so, until I discovered Bering Bounty, my meals were virtually seafood-less.

This is a simple recipe, and, unless your fridge and cupboard are utterly bare, you’ll probably have all the ingredients. Except, possibly, for the salmon. That you can fix by signing up for a sustainably fished 10 or 25 pounds of pink–or sockeye or coho–delivered right to your door by a company like Bering Bounty.

The fisherman who owns Bering Bounty not only fishes sustainably, but is local too. He can drop the fish off at my door because, when he’s done fishing, he heads home to Wisconsin.

Let’s get to it. There’s nothing like fresh caught salmon (O.K., fresh caught and immediately frozen). Here’s what you’ll need:

1.5 lbs salmon fillets Mine were in 6 oz. portions

2 Tbsp parsley, freshly chopped Kind of didn’t add this. Oh well.

2 large or 3 small garlic cloves, pressed

1/2 Tbsp Dijon mustard (we used grey poupon)

1/2 tsp salt

1/8 tsp ground black pepper

1/8 cup light olive oil (not extra virgin, pick something with a higher smoke point)

2 Tbsp of fresh lemon juice

Lemon slices (for effect)

I like to add a handful of crushed pistachios or walnuts

Garlic bulb, oil cruet, salt, pepper grinder, a lemon, and Dijon mustard.

See? You probably had most of this stuff in your kitchen. Now get out the salmon. Mmm, look at that. Pink and tasty as hell.

Two salmon filets in vacuum-sealed plastic.

You’re ready to begin. Preheat your oven to 450˚F.

1.) Line a rimmed baking sheet with foil. I didn’t line the dish and later regretted it while I scrubbed fiercely for a day and a half. I used a silicone baking mat to line my pan.

2.) In a small bowl,mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon mustard, 1/2 tsp salt, 1/8 tsp of pepper, 1/8 cup of olive oil and 2 Tbsp of lemon juice. Smell it; it’s simply amazing!

3.) Slice salmon into even portions: I ended up with 4 generous cuts of salmon. Lay them onto a lined baking dish with the skin-side-down. Whoops, I missed the laying them skin-side down part.

4.) Generously brush all sides of salmon with sauce and top with fresh slices of lemon. And sprinkle the crushed pistachios or walnuts over the top of the filets.

5.) Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t over-cook or it will be dry. There you have it! An easy, excellent dish.

Cutting board with crushed pistachio and a lemon wedge.

Salmon being basted in a pan.

Finished salmon in a pan.

Here’s how it turned out. Delish! Especially with a bleu cheese and apple salad on the side.

Close-up of a plate of salmon with a salad.

Finished plates of salmon with salads.

Conclusion? It’s great, or I wouldn’t have shared this recipe with you. You should totally make it, especially if you’re tired and want a healthy, tasty meal while putting forth minimal effort.


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