When it comes to seafood and fish I do have my absolute favorites as well as options that do NOT make the list…I mean that would never make the list! However, I am only sticking to the options I prefer to make and one of those choices unequivocally would be wild fresh Salmon. Out of all the ‘fish dishes’ this is my regular and most preferred fish on any menu to make or order when dining out!
I have heard over the years from friends and family that making a new type of fish or fish in general can be somewhat intimidating to make, prepare and ultimately fish and would prefer to opt out having any fish on the menu because of their uncertainty.
So let’s get started on how I prepared my fish.
Depending on the amount of servings of salmon I am preparing will be the amount of aluminum foil sheets I will need per salmon filet. Make sure aluminum foil is large enough so each individual salmon has its own pouch while baking in the oven.
I found that fresh salmon is easiest to work with but if you know you are going to make this recipe preferably de-thaw your salmon overnight in original packaging on a plate and place on the bottom shelf in your refrigerator. Once salmon is de-thawed place each piece of salmon on the foil and sprinkle a bit of olive oil and salt and pepper. I then take a fork and poke it to allow the olive oil and salt and pepper to marinate the salmon.
I then take the time to cut up my other ingredients that I will be using to eventually pour over each salmon filet. I preheat my oven to 375° degrees and then place my individual sealed fish pouches either in a glass baking dish or pan and bake 35-45 minutes.
I think people get nervous preparing fish for fear of overcooking or undercooking the fish. To test for doneness, fish becomes flakey. You can cut a small piece in the thickest part of the fish and see if it looks cooked through thoroughly or not. If it’s cooked it’s done. If however, the fish is not done cooking it will appear to resist flaking and be more translucent. Place fish back in the oven for a few more minutes carefully monitoring, since fish cooks rather quickly.
Well, that’s all for now!
I hope you all have a chance to experiments in the kitchen with this recipe!
Cheers!
**(On a side note, I am sharing my other Salmon recipe in another blog later on!!)
- Salmon Filets
- Gluten-Free Teriyaki Sauce (Mine was from Fresh Thyme Market)
- 2 Stalks of Celery
- 2 Cloves of Garlic
- 1/2 onion
- 3 Tbsp. Lemon Juice
- 2 Tbsp. Olive oil or Sesame Oil
- 1 tsp. Sesame seeds
- Fresh Ginger grated
- Salt and Pepper for seasoning
Directions:
- De-thaw salmon filets unless they are fresh
- Once filets are thawed, lightly drizzle olive oil on salmon and use a fork to poke the filets allowing the oil to marinate the fish. Lightly sprinkle with salt and pepper. Set aside. **(This step can be done ahead of time. If done the night before or earlier on in the day allow the fish to marinate covered in the refrigerator.)
- Pre-Heat Oven to 375 degrees.
- In a separate bowl add your GF Teriyaki sauce, lemon juice, garlic, onion and celery and blend until all the ingredients are covered with mixture. Consistency should be similar to honey.
- Pour mixture over salmon filets and add your sesame seeds at the end.
- Bake in individual pouches for 35-45 minutes until cooked. (Check at minute 35 to see how much longer you may or may not need to continue baking.)
LEMONBERRY & FIG 