Salmon is one of the most cooked fish dishes. There are so many different ways to prepare. Baked Salmon is a perfect example.  Let’s look at cooking this fish dish that can be done with frozen salmon and fresh salmon.

It is important to remember – for the most part – Atlantic Salmon is farm raised and Pacific Salmon is wild. This may lead to some changes in taste and color. There are no farm raised salmon from Alaska. It is against the law. Also, if it is the middle of winter and the packaging says “Fresh”, it is probably farm raised.

Baked Salmon

INGREDIENTS

–  1 lb of Salmon
–  1/4 teaspoon of Salt
–  1/8 teaspoon Pepper
–  1/2 orange sliced (Navel)
–  1 teaspoon fresh or dry dill

For the Sauce:
–  1/2 orange juiced (Navel)
–  1/4 cup of Low-Sodium Soy Sauce
–  1/4 cup of Brown Sugar
–  5 Cloves of minced Garlic
–  1 teaspoon of minced Fresh Ginger
–  **Optional – Add 1 tablespoon Sriracha or hot sauce
–  ***Optional – Substitute Parsley as Garnish

DIRECTIONS

Prior to Cooking: Thawing Frozen Salmon:
1.)  Remove Salmon from packaging
2.)  Place in Refrigerator the day before you plan to use it – 24 hours
or
3.)  Take Frozen Salmon and keep in plastic packaging
4.)  Place in Ziplock bag
5.)  Fill sink or large bowl filled with water
6.)  It may take 30 minutes or more to thaw

Prior to Cooking: Preparation – Sauce:

7.)  Combine all ingredients for the sauce
8.)  Place in saucepot and simmer on medium heat
9.)  Continue to stir for a few minutes
10.)  Reduce temperature from medium to medium-low
11.)  Remove from heat and place it aside for later

Prior to Cooking: Preparation:
12.)  Prepare a greased foil-lined baking sheet
13.)  Lay unfrozen salmon on the foil
14.)  Add Salt and Pepper – spread evenly on fish
15.)  Cut oranges into thin slices
16.)  Place oranges under the salmon
17.)  Poor 1/2 of the sauce over salmon and orange slices

Cooking:
18.)  Place oven at 400 degrees
19.)  Cook 15-17 minutes or when internal temperature is 145 degrees F

Right before Serving:
20.)  Top salmon with remaining sauce.
21.)  Garnish with Fresh Dill

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