Simple Oven Baked Salmon

Some notes:

So this is the most straightforward way to make Salmon. This one is really about simplicity and an unfussy approach. Wild Caught, and/or Sockeye is arguably better than farmed. Sockeye has a whole other color level!  You can leave the skin on or not - ideally, leave it on as it is very nutritious. You can crisp the skin up and snack on it! You will need parchment paper for this as well.  In general, we want our foods to be "gently" cooked so when it comes to warming the seasonings together, do it on a medium heat moving it around and stopping when it starts to bubble. :)

INGREDIENTS

One Large Fillet: Wild Caught Salmon

2 Tbs: Ghee (roughly depending on the size of fillet), y

1 Lemon for juice and optional zest


Seasoning Blend 1:

1/2 TBS of Garlic Powder (or if you prefer more garlicy, 2-3 minced cloves of fresh garlic).

1 TBS Onion Powder

1 1/2 Tsp of Paprika


Alternative Seasoning Blend 2:

2 TBS of Honey

2 TBS of Soy, Tamari, Coconut Aminos or Liquid Aminos

2 Tsp: Ground Ginger

METHOD

  1. Heat over to 400 degrees

  2. Line a shallow baking dish with parchment paper, place fish skin side down. Run your fingers over the fish to double check there are no bones. Make a slice in the fish (just about a centimeter or two). It's ok to let your salmon come to room temp, it actually makes it cook better and there is less chance of the albumin eeking out the sides.  

  3. In a small saucepan, mix together the ghee, S & P and seasoning blend.

  4. Warm together on medium heat for about a minute. You don't want this too hot for too long.  

  5. Remove from heat, let sit for 3 - 5 minutes, add the juice of the lemon and optional zest. Mix together.

  6. Spread mixture over the entire length of fish include the slits that were made. 

  7. Throw in oven on the middle rack, cook until the thickest part begins to gently flake away and/or the center of the salmon is losing its translucency.   In other words, stick a fork in the middle and see if it opens up a bit.  This can be  10 - 15 minutes.  How you like the "doneness" of your salmon can vary....  Given the pregnancy, the internal temp should be minimally 145 but when you are no longer pregnant, you can go lower than this! :)  

  8. Let the fish rest for 5 minutes. You can garnish with lemon slices and some fresh herbs if you are feeling fancy! 


If you don't eat it all, you can throw in a Quinoa Bowl! :)

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