Salmon Three Ways…All Delicious
- 2 cloves minced garlic
- 1 tbsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1 tbsp olive or avocado oil
- 2 tsp lemon juice
- 2 tsp chopped brined capers
- 1 tbsp finely chopped fresh dill or ½ tsp dried
- 11/2 lbs salmon fillet option: cut in 4 portions
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Preheat oven to 425°F. Line sheet pan with parchment paper.
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Stir together first 8 ingredients. Brush liberally over salmon, including sides. Roast in the oven for 10-15 minutes, depending on thickness*. Flesh should be slightly rare in the centre and bounce back when finger touches the top of the fillet. Allow to rest 5 minutes before serving.
- 4 plum tomatoes, chopped
- 1/2 cup finely chopped red onion
- 12 black or green olives, pitted and chopped
- 1 clove minced garlic
- 2 tbsp chopped fresh parsley
- 1 tbsp Balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 2 tsp chopped brined capers
- 1/4 tsp each fine sea salt and black pepper
- 1/4 tsp dried red chili flakes optional
- 4 x 3-4 oz. fillets wild salmon
- Olive oil
- Salt and pepper
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Preheat oven to 425°F. Line a sheet pan with parchment paper.
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Stir together salsa ingredients in a medium bowl. Cover and set aside at room temperature until ready to serve. If making more than 6 hours ahead store in fridge, but let sit at room temperature for 1 hour before serving.
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Lightly brush each salmon fillet with olive oil and season with a pinch of salt and pepper. Bake for 10 to 15 minutes, depending on thickness (see note below). Flesh should be slightly rare in the centre and bounce back when finger touches the top of the fillet. Allow to rest 5 minutes before serving.
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Serve each fillet of salmon with a heaping spoonful of salsa on top.
- 2 tbsp yellow miso
- 2 tbsp orange juice
- 1 tsp orange zest
- 1/2 tsp sesame oil
- 2 tsp mirin (sweet Japanese rice wine or rice vinegar)
- 1 tsp tamari or low-sodium soy sauce
- 2 tsp maple syrup
- 1 1/2 lbs salmon fillet option: cut into 4 portions
- 2 finely chopped green onions
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Preheat oven to 425°F. Line sheet pan with parchment paper.
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Whisk together first 7 ingredients. Brush liberally over salmon, including sides. Roast in the oven for 10-15 minutes, depending on thickness*. Flesh should be slightly rare in the centre and bounce back when finger touches the top of the fillet. Sprinkle tops with green onions. Allow to rest 5 minutes before serving.
NOTE: The ‘Canadian Method’ for cooking salmon in the oven is to roast at a high temperature (i.e. 425°F) for 10 minutes per inch of thickness, no more no less. Perfection every time.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.