This is one of my simplest recipes and perfect for a dinner party. It is quick, simple and everyone is always impressed. And I have been known to serve it right on the sheet pan.
Don’t get overwhelmed by the size of the salmon. Fish is easy. There is only one rule with salmon- do not over cook it. That dry, hard stuff you get in many restaurants is not even comparable to this recipe. Salmon should be moist, flakey and almost buttery.
I was not raised on salmon- unless you count canned salmon. I am not going to dis canned salmon as I believe almost everything has its place. Canned salmon is for salmon patties, at least the down home southern version that my Mom and Memaw cooked for me.
Sometimes it is difficult to find a whole, fresh side of salmon. Because my husband has a severe shellfish allergy, I do not purchase fish from grocery store seafood deli counters, because normally the fish is very, very close to the shellfish. So I always buy fish that is packaged and wrapped. I usually have good luck at Aldi, Costco and Sam’s Club.
No worries, if you don't want to purchase a whole salmon. This recipe works for individual servings as well- just take 5 minutes off the cook time.
Make this recipe your own by adding fresh dill, or fresh oregano.
Sides are easy with this dish. The last time I served it, I threw asparagus on the same baking sheet and it worked like a charm because it cooks in the same amount of time. Here are just a few menu options:
I always get excited for salmon leftovers. For breakfast serve with a fried egg, or for lunch toss it on a salad or stuff in a taco.
Wine pairing: a buttery chardonnay or a crisp sauvignon blanc.
A great, standard recipe that can be customized and paired in so many ways. Once you master this basic task, the possibilities are endless.
Drizzle olive oil on the baking sheet or use a sheet of parchment paper.
