Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.
What's for Dinner?
Whether you're on a budget or just looking for something new to fix for dinner, this meal is easy to prepare, requires little clean-up effort, and is economical. One fresh salmon fillet can easily make three main dish entrees for under $10.
Add your choice of veggies, bread, or a green salad, and you're ready to eat in under 20 minutes.
|Prep time||Cook time||Ready in||Yields|
- 1 large salmon fillet, fresh
- Dash of salt and pepper
- 3 teaspoons butter or margarine
- Onion salt, to taste
- Garlic powder, to taste
- Seasoned salt, to taste
- Parsley flakes, to taste
- Remove the salmon from all packaging and place on a cookie sheet with the skin side down.
- Cut the raw fillet into portions as desired using kitchen shears or a sharp knife.
- Season lightly with salt and pepper (and optional onion salt, garlic powder, seasoned salt, or any combination of spices that you enjoy on seafood).
- Put a small spoonful of butter or butter substitute on each portion and sprinkle each fillet with optional parsley flakes.
- Place the prepared cookie sheet into a preheated oven at 375°F. After 2-3 minutes, when the butter starts to melt, use a fork to spread it evenly over the fillet.
- Bake for 15 minutes (total) or until the salmon is light in color and flakes with a fork.
- Remove from the oven. Using a fork to hold the fillet in place, separate the cooked fish from the skin using a spatula. Plate as desired and serve.
Read More From Delishably
- Seasonings: Seasoning the raw fillet is a matter of personal taste and preferences. Our family likes a dash of Lawry's Seasoned Salt and garlic powder before it's topped with butter substitute and parsley flakes.
- No oil needed: Since the fish is oily in nature, cooking oil or other shortening is not required. It does help to spray the aluminum foil with a light coating of olive oil or vegetable shortening, although it's not really necessary.
- How to separate the skin: If the skin sticks to the foil, it's actually easier to separate the skin from the fillet. Simply hold the edge of the cooked portion with a fork along either side and scoop off the fillet with a spatula. Then, place the fish directly on a plate or on top of a prepared salad. Ready-washed, bagged greens are great for this dish.
Salmon Salad Using the Leftovers
Instructions for Salmon Salad
- In a small bowl use a fork to separate the cold salmon fillet into smaller pieces.
- Add one chopped hard-boiled egg.
- Add 1 tablespoon of mayo, pickle relish, salt and pepper and yellow or Dijon mustard (optional).
- Stir the ingredients together and serve on bread or a bed of salad greens.
Tips and Ideas
- If the salmon is frozen, be sure to thaw the package in the refrigerator and not at room temperature.
- Refrigerate any leftover portions immediately.
- Cold fillets are great the next day for making salmon salad.
© 2021 Peg Cole