MONDAY MORNING RECIPE POST - SALMON IN A SOY SAUCE AND BROWN SUGAR MARINADE

This is a recipe from my old blog. I haven't made any new recipes this week.

I found a recipe here which I wanted to try.

Salmon in Soy Sauce and Brown Sugar Marinade

1-1/2 lbs. salmon fillets

Lemon pepper to taste

Garlic powder to taste

Salt to taste

1/3 cup low sodium soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder and salt.

Combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag. Pour soy sauce mixture over the fish and seal. Turn the bag to coat.  Marinate for at least two hours.  

The recipe gives you two choices for cooking, one on the barbecue and the other in the oven. If you use the barbecue it says to cook the salmon 6 to 8 minutes on each side, or until the fish flakes easily with a fork.

I wrapped mine in foil just like in the recipe and baked at 425 deg. F. for 15 minutes or when you can easily flake the fish with a fork. The flavor was lovely. 

Gregg was still working when I made this for the first time, and he was away for a few days. I bought a small fillet and downsized the marinade accordingly. I enjoyed it very much.

I served it with a simple salad of lettuce, tomatoes and cucumber.  I am not a fan of dressings so I usually leave them off.  Another side was half a yam, cut into fries and roasted in the oven.

Thanks for looking, have a great week

and Bon Appétit!

WEEKLY HAPPENINGS - MONDAY 1/27/25 TO SUNDAY, 2-2-25

Hello Family and Friends! Back again with this week's weekly happenings. Thanks for letting me know you still enjoy them. It will keep these going, for a while at least. I hope you've all had a good start to the week. 

Monday, January 20th, 2025 - 1.39 p.m: Gregg went out got himself a bagel with cream cheese from our local bagel shop again. He bought one for me, having gone to the supermarket before coming home. 

After I woke up and before I got out of bed, I did two of my daily exercises with the Pilate ball. I paused for breakfast as the man arrived home, and exercises were completed afterwards.

In late afternoon, early evening, we usually chat about current events. We both have our strong opinions and it's always good to air them. We agree on most things, but sometimes disagree, while staying quite cool about it all, giving our reasons why we disagree with the other. We are both avid readers and keep up with what's going on here and around the world, quite often saving snippets of news and talking about them later. Truthfully, Gregg is more knowledgeable in many areas. If I feel very strongly about something, I am a bit stubborn and hold my own.

Tuesday, January 28th, 2025: “Would you like to stand closer to the wall?”  I had another physiotherapy session. They sent me on a crab walk down a long corridor and I had difficulty balancing, hence the above question. Who knew walking sideways would be so difficult. (In my youth I seem to remember going to the disco with my friends, a dance I did all the time with these movements, but that's been 50 plus years ago.) I found myself reaching out to the wall several times. I had my usual bicycle ride, tippy toes, pressing ball on the wall behind the knee, and then my physiotherapist came in to do the rest of the session. After 45 minute I was glad to head to the door, and yet grateful for everyone who helped me today. The place was super quiet. We were the only ones left, along with the staff.  

Someone has decorated the walls with paper hearts for Valentine's Day. It took me a few moments to realize that February is around the corner.

Wednesday, January 29th, 2025

I had a short walk at Green Spring Gardens today, but I already shared on this post.

I didn't take many photos, except for what I have shown already, and more berries! 

The berry bush is huge and reaches several feet over my head. 

It was still loaded with berries.

In the afternoon father and son went into DC. Son was attending a talk taking place at the Library of Congress. That building is amazing outside and in. If you click this link we were there years ago and I took these photos of the ceiling. I know I have more somewhere but can't find them at the moment. The one below is son's photo.

Thursday, January 30th 2025: and I am playing catch up as I was really bad at keeping my journal going this week. I stopped after Monday for a few days, and now I'm trying to remember.

Dear other half met up with his old buddy today for lunch. It's a drive to get there, about an hour-and-a-half, but always enjoyable for him. He arrived home 5 o'clock-ish. I enjoy my quiet time, pottered, read, pottered some more, read some more, looked at the birds off and on all day, pottered. My day went quickly. Word of the day: "pottered!"

Friday, January 31st 2025: it is 9.16 a.m. and I have a 10.30 a.m. appointment for my physiotherapy. I have to be there for 10.15.

I am back and it is 12:39 p.m. There was a 12-year old with a sports injury today, a young girl. When she got on that exercise bicycle she rode like the wind. Me, not so much! Let's just say it felt like a 3-chocolate brownie day today, but stopped at one.

On the way home our son and daughter-in-law called. They were on their way back from somewhere and wanted to tell us about it. We had a fun time talking to them both. Very happy we had the opportunity of chatting with our dear daughter-in-law for a good length of time. She has a truly delightful humor. Their hours of work vary and when son calls, she is usually working, and vice versa. 

Today I drew a dinosaur! This is thanks to Jan at The Low Carb Diabetic. She has a post here that talks about “Draw A Dinosaur Day”. I'm a bit late but it put the idea in my head and here is mine. Thanks Jan!

I looked through pixabay.com and found several but this was a more simplified version and thought I might be able to copy it. I go to pixabay for a lot of the graphics I use for my signatures and so on. All royalty free graphics. And thank you once again to our good blogging friend Sandra aka MadSnapper n Beau who introduced me to pixabay a long time ago. 

Pretty rudimentary but it entertained me for a while. I have to slow down as I draw too fast, need to be more patient. (Hmmm, sounds like a song I know.)  I forgot to add a leg! Just getting used to holding a pencil in my hand again. Here is Dino with the cat I drew last week.

We made a stir-fry for dinner. Neither of us liked it very much, even though we have made stir-fries before. We added a can of stir-fry vegetables and the whole meal had an after-taste, completely took away from the rest of the fresh vegetables. Not the kind of after-taste that would make us feel ill, but not what we are used to. It was not very pleasant. Gregg found the can in the pantry and quite rightly thought we could use it. There was something about the brine. It would have been a good idea to drain the can and rinse the veggies before putting them in with everything else. But there you go, we live and learn and both agreed, never buying that again.

Saturday, February 1st, 2025: not much of note going on today. Very quiet!

We made a new recipe. Thankfully this one was very good. I will put it on one of my recipe posts. It was seafood.

Sunday, February 2nd, 2025: son came over. Always enjoy catching up with his week.

Later in the day Fluffy Kitty turned up.  She was sitting on the steps looking around. I wondered why the birds disappeared! She is definitely someone’s cat. With all the cold weather, we haven’t seen her for a few weeks. She stayed on those steps, turned a few times when she heard me talking to her. I left her alone and when I looked again half an hour later, she was gone. Hopefully back in her nice warm house.

Nothing of note for the rest of the day, and will end my journal here.

Have a great rest of the week, 

and thanks for stopping by.

MONDAY RECIPE POST - BEST OVEN BAKED SALMON - SERVES 2

I have several salmon recipes on here. You can click on the salmon label below my post. Salmon is my favorite fish, though I do enjoy grilled Rainbow Trout if it is on a menu. I have never cooked trout at home. Don’t get me started on Fish and Chips from this relatively new-to-us restaurant/pub we went to several months ago, owned and run by Brits. We pass by it all the time whenever we go to one of our favorite gardens. On another special treat occasion, we will be pointing our car in that direction. I guess I must be hungry! We have both done a good job of eating healthier, with an occasional detour. 

This week's recipe came from Recipe Teacher hosted by Jason. You can see his original here.

It was one of those meals that was on the table in well under half an hour. Always grateful to our food hosts for these speedy meals. The simple seasonings make a very tasty fish. I always read the original recipe for great tips. It is another food blog I will be going back to many times.

 

Best Ever Oven Baked Salmon - 2 servings

2 salmon filets, 6oz each

1 tsp paprika

½ tsp garlic powder

½ tsp kosher salt

½ tsp black pepper

1 tbs melted butter

Preheat oven to 450°(F).

Line a baking sheet with aluminum foil and coat with cooking spray.

Place salmon filets on pan, skin-side down, and brush with melted butter. (Melt the butter in a small dish in the microwave for about 30 seconds).

Generously rub all the seasoning over the salmon.

Bake at 450°F for 12-16 minutes (ours was taken out after 17 minutes as our oven runs on the colder side). The internal temperature in thickest part of salmon should register 145°F on an instant read thermometer.

Serve with lemon slices and fresh dill as a garnish.

What did I think of the salmon? It was just for me and I thought it was great, a ten out of ten. I will definitely be cooking it again. Gregg's choice of seafood was a piece of cod and he sauteed his in a frying pan. He said that was excellent also.

When we need some kind of oil, lately we always use avocado cooking spray.

As you can see from our sides, we chose Jasmine Rice and sautéed cherry tomatoes. Those two we never seem to run out of. We squeezed a section of lemon juice over the fish. No dill left from our other recipe. Jason's vegetable medley of sliced yellow squash and asparagus looked very appetizing, and I will try that next time with the addition of sliced mushrooms. He said you can roast it right along with the salmon in the same amount of time. Couldn't be any easier.

Jason's note which I added because I can see this happening quite a bit.

"Leftovers: when it comes to enjoying leftovers or meal planning, salmon filets are perfect to enjoy later. Simply pack in an airtight container and store in the refrigerator for 3 to 4 days. Reheat in a microwave, air fryer or oven."

You can copy and paste using the following link if you prefer.

https://recipeteacher.com/best-damn-oven-baked-salmon/

Thanks for looking, have a great week 

and Bon Appetit!

LUNCH AT MOUNT VERNON INN AND RESTAURANT - 8-20-24

We had a very nice lunch out the other day. As a special treat and because I had been cooped up for a while because of my sprained knee, and was feeling a bit housebound, Gregg asked me where would I like to go? I suggested Mount Vernon Inn Restaurant. We had not been there for a long time. You can see another visit on this page. I see many familiar names in the comment section there, so you may remember that particular post. Hopefully it has been long enough that you will enjoy it again. 

The windows on the left of the picture are on one side of the gift shop area. On the right is the entrance to the tavern where you can see the table and chairs outside. You can access the restaurant from the gift shop also. The main entrance is on the left out of frame.

The view from our table window.  We reserved a table in the side room as I like looking out the window. The yellow roof is a bus waiting to pick up passengers.

This gentleman came by and played his flute for us. He asked if anyone had a birthday but we came at a quiet time and no one put their hand up. He was excellent and it was like stepping back in time with the tune he played, which I didn't recognize only that it sounded very colonial. I would love to see him perform around the estate.

I found an excellent article telling us all about him at this link. He has quite an interesting history and I thoroughly enjoyed reading it.

We had a very nice meal.

Gregg ordered a steak salad which was grilled marinated flank steak served on a bed of arugula with cherry tomatoes, cucumbers, bell peppers, goat cheese crumbles, fried onions straws and chimichurri dressing.

I had the pan-fried trout, which was house seasoned topped with lemon-caper butter and underneath, hard to see, was succotash. I don't remember being a fan of succotash, but this was very tasty and enjoyable. It was very rich - I usually go for the grilled trout - but delicious. 

Fortunately, I was able to share some with Gregg.

We also had a peanut soup to start off with but forgot to take a photo. I have tried to replicate it at home but haven't come up with a better recipe than this one. They also have the best bread pudding. Gregg is not a fan but I took a portion home and had it for tea. We certainly didn't need to have a meal after this.

These flowers were out front and while waiting for Gregg to park the car I took a few photos. The yellow ones are called Cucumber Leaf Sunflower. The purple ones are Mealy Cup Sage.

There was another bush with flowers outside our restaurant window. I didn't identify it but we saw a few skippers and bees, and I am 99 percent certain I saw a hummingbird moth briefly as it flittered out of sight a few seconds later. No photos of these unfortunately. My cell phone would not have been able to get close enough. These pretty leaved bushes lined the whole front of the entrance area. 

~ Coleus ~

Unfortunately, my sprained knee is still giving me problems, so I wasn't able to look around the gift shop this time. I bit off a little more than I could chew this day, but I was eager to get out. Next time I think it will just be a car ride, at least until my next doctor appointment. Hopefully by then it will be much better. I have a lot of things I need to do but am still effectively hobbled. Still, I am certainly not moaning as I know there are those out there who are a lot worse off, and my heart goes out to what you've gone through and are going through.

Thanks for looking everyone and I hope your day is great.

MONDAY MORNING RECIPE - CHRISTINE'S SALMON

I fixed myself a salmon recipe from Christine's blog. It was delicious! Thank you Christine for sharing this recipe.

 

Christine's Dijon Salmon

2 tablespoons Dijon mustard

1 tablespoons honey

1 tablespoon olive oil

1 tablespoon lemon juice

2 cloves garlic minced

1/2 tsp onion powder

1/4 tsp salt

1/2 tsp pepper

1/2 tsp hot sauce (optional)

1 tsp dried tarragon 

1 salmon fillet

Place a salmon fillet on a baking dish lined with parchment paper.  Rub all the ingredients on top of the salmon.

Bake at 425F 15-20 minutes.

The only changes were that I didn't have any tarragon so I used Italian seasoning. 

The other change was using avocado oil instead of olive oil.

I had a few grape tomatoes that I sautéed quickly in the frying pan.

I also baked a sweet potato earlier in the day, heating it up to serve as a side dish.

I sprinkled siracha over the top to serve.

My salmon came out darker, but it didn't detract from the taste. I will definitely be making this again. 

I should have warmed the honey a little to make it more spreadable.

This was a wonderful meal, and fast! For my own taste the two sides went well. Next time I will remember to buy the ingredients for a mixed green salad. 

Below is Christine's full website address for the recipe, in case you prefer copying and pasting instead of the link above.

https://cmlk79.blogspot.com/2024/05/rains-thursday-art-and-dinner-date_0650696509.html

Thanks again Chistine.

Thank you all for visiting and have a great week!

MONDAY MORNING RECIPE POST - ROAST SALMON SANDWICH WITH CHIPOTLE MAYONNAISE

I found my recipe here, at Season with Spice, hosted by Mark and Reese. My thanks to them for a very nice lunch. I think you will enjoy checking out this recipe blog, as there are some great dishes in here and the photos are great. 

Roasted Salmon with Chipotle Mayonnaise

Makes 2 sandwiches

1/2 salmon fillet

Olive oil

Salt and freshly ground black pepper, to taste

Fresh lemon juice

1 avocado - sliced

Handful of arugua leaves or your choice of leafy greens

Slice of red onion

4 slices of your choice of sandwich bread (a dark rye is suggested)

Chipotle Mayonnaise

1/4 cup mayonnaise

2 tablespoons Greek yogurt or sour cream

1 large garlic clove, minced (or 1/2 teaspoon garlic powder)

1/4 teaspoon ground chipotle, or to taste

1 teaspoon honey

Preheat oven to 375 deg. F.

Line a baking pan with foil. Coat salmon fillet with a drizzle of olive oil and place it on the pan.  Season the salmon with salt, freshly ground black pepper and lemon juice.

Roast for 15-20 minutes, or until just cooked through (roasting time will depend on the thickness of the fillet and your oven temperature).

While the salmon is roasting combine all the ingredients for the chipotle mayo in a bowl.

When the salmon is cooked, remove from the oven and flake it with a fork into small pieces. Add the salmon into the bowl of chipotle mayonnaise and mix well.

To assemble the sandwich, add the chipotle mayonnaise-salmon mixture first, then top with red onion, avocado and arugula. Enjoy!

I thought this was a very tasty recipe, and very filling. I fixed this for lunch one day when Gregg was away for a few days. (This is an old recipe, before retirement. It has been made several times since and enjoyed each time.) 

I had half a portion for dinner and ate it minus bread with salad fixings. The salmon tasted really yummy even before adding the rest of the ingredients. In fact, even though I enjoyed the sandwich very much, it would be excellent with just salmon and salad. 

This time I used a crusty Ciabatta-type bread roll but I can also see how good it would be with a dark rye, as suggested by Season with Spice. 

MONDAY RECIPE POST - SESAME SOY SALMON WITH GINGER HONEY GLAZE

My salmon recipe today comes from "The Iron You" hosted by Mike.  You can see the original here.  He offers alternatives in the ingredient section which you might want to take a note of.  The ingredients below are what I used.

Sesame-Soy Salmon with Ginger Honey Glaze

Serves 4

For the salmon:

1-1/2 lbs. (or four 6 oz. pieces) salmon, you can take the skin off if you prefer

4 tablespoons olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce 

2 garlic cloves, minced

1 tablespoon freshly grated ginger

2 tablespoons toasted sesame seeds

For the Ginger Honey Glaze

4 tablespoons mild-tasting honey

1 tablespoon toasted sesame oil

1 teaspoon low-sodium soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoon toasted sesame seeds

For garnish (optional):

Toasted sesame seeds 
Thinly sliced green onions

In a bowl combine the olive oil, sesame oil, soy sauce, garlic, ginger, vinegar and brown sugar.  Using a whisk mix thoroughly until well blended.

In a shallow covered container or in a large Ziploc bag, place the salmon inside and pour the marinade over it.  Cover or seal and marinate in the refrigerator for 30 minutes.

While the salmon is marinating combine all the glaze ingredients in a small bowl and set aside.

Place the rack in the middle of the oven and preheat your broiler set at high.  

Line a baking sheet with aluminum foil and lightly grease with olive oil.  (I used non-stick foil and left out this step).

Remove the salmon from the marinade and place onto the lined baking sheet.  Sprinkle with a bit of salt and pepper and place under the broiler.

Cook for 10 minutes.  

Remove and brush top of the salmon with the glaze.  Cook for another 2 minutes, or until it easily flakes with a fork.

Remove immediately, sprinkle with toasted sesame seeds and chopped green onions if using them.

Serve and enjoy!

One serving is 463 calories

What do I think of this meal?  It was excellent and I shall be making it again.  I served it with Wild Rice Salad with Cranberries, Apricots and Avocado.  The recipe is here.

Thanks for looking at today's recipe.

Enjoy your day!

MONDAY RECIPE POST - BAKED THAI PINEAPPLE SALMON IN FOIL

I found today's recipe at Le Creme de la Crumb and you can find the original recipe at this link.  Author is Tiffany.

Described as "Easy, healthy with a sweet and spicy sauce and pineapple, all made in one pan with minimal clean up."  You can read Tiffany's tips at the link above, to see her photos and many delicious recipes.

From prep to table: 25 minutes

Baked Thai Pineapple Salmon in Foil 

Serves 6

Approximate Calories per serving: 172

1 large salmon fillet

Salt and pepper - to taste

½ cup sweet chili sauce

4 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 can pineapple slices - (drained except for ¼ cup of juice)

3 tablespoons peanuts - roughly chopped

cilantro - roughly chopped

Preheat oven to 375 degrees. 

Line a baking sheet with nonstick foil, big enough that you can enclose the salmon.

Lay salmon in the center and season with salt and pepper. Slip pineapple slices underneath the edges of the salmon.

Whisk together sweet chili sauce, hoisin sauce, rice vinegar, and 1/4 cup pineapple juice. 

Pour mixture over salmon. 

Fold edges of foil around the salmon.

Bake for 15 minutes. Pull back the edges of the foil to expose the salmon, switch to broil and cook another 5-10 minutes until edges just barely begin to blacken.

Sprinkle chopped cilantro and peanuts over the top and serve.

Tiffany’s Note:

Add a drizzle of sriracha sauce for a spicy kick and serve over steamed white rice. 

Changes I made:

I didn’t have any cilantro so I used diced green onions instead.  If we had a chance to go to our Asian supermarket, I would get Thai Basil instead of the cilantro.  

I also sprinkled dried chili flakes on top, along with the chopped peanuts.  

I didn’t have any sliced pineapple and used chunks.  I would have preferred the sliced and will make sure I have those in stock next time.

Jasmine rice was a very nice side to go with this recipe. Everything seemed to work together perfectly.  

One of us is not a salmon fan.  I cooked a piece of cod in its own foil packet and placed it next to the salmon, using the same instructions.  We tried to get the fish pieces the same size.  (There is a delicious looking sweet and sour chicken recipe at this link for non fish eaters. Definitely going to give that a try next time.)

Full addy for the original recipe if you prefer to copy and paste rather than use the links:

https://www.lecremedelacrumb.com/baked-thai-pineapple-salmon-in-foil/

That's all I can think of for this recipe.  If you have any questions let me know and I'll do my best to answer them.

MONDAY RECIPE POST - A SIMPLE WAY OF BAKING SALMON

There is no recipe for this one.  As my oven runs a bit on the cool side, I preheated mine to 425 degrees F., but 400 degrees otherwise.  

Next, I put the salmon on a parchment-lined baking sheet and drizzled with avocado oil spray (olive oil is good also).  Sprinkled with salt, pepper and garlic powder and put it in the oven for 12 to 15 minutes.  When it is easy to flake with a fork it should be done.  You can use a cooking thermometer to test the internal temperature (125 degrees F.).  There is an article giving you more information at this link.

I placed it on a bed of spring greens, along with 1/2 cup of quinoa cooked to the directions on its packet.  Slices of tomato and lemon finished it off.  I also squeezed lemon juice over before eating.  Lastly, chopped parsley leaves on the top, and that's it.

If you like salmon, this was a nice easy and fast way to get a meal on the table.  You can pop it under the broiler if you would like it a little more golden, but it burns easily so you will have to watch it.  

I started cooking the quinoa before preparing the salmon.  By the time the salmon was finished, the quinoa was already to put on the plate. I prepared all the other ingredients while the salmon was in the oven, and it all came together quickly.  

An added note: a couple of my blogging friends mentioned about the pronunciation of this grain, so I found a YouTube (lasts 59 seconds) which gives you the correct pronuncation.  You can hear it at this link. Quinoa sounds like "KEEN-whah".  There you go!  I only found this out myself not so long ago.

Thanks for stopping by and I hope your day is a great one.

MONDAY RECIPE POST - ROAST SALMON IN BUTTER WITH HERBS - SERVES 4

Just for a change, I thought I would mention a meal we had for supper a few days ago.  We make it a lot, especially during the colder months.  Broccoli Soup is a favorite and you can find it at this link. 

Today's meal was found at Feel Good Foodie hosted by Yumna Jawad.  Most often when seafood is on our menu, I will choose salmon.  This recipe was delicious, and you can find the original at this link.  I will make a note of Yumna's tips in this post, but always recommend visiting the website for others, also for the nutritional value if interested, and the great presentation photos.  She also has lots of suggestions of what other foods you can pair the salmon with.  This meal is fast from prep to table, 20 minutes for Yumna and about 35 for me.  Thank you Yumna for a delicious way to cook salmon.

Seafood Roasted Salmon in Butter

Serves 4

Calories per serving, which includes butter and asparagus is 480.

4 6 ounces salmon fillets

4 tablespoons Danish Creamery Sea Salted Premium Butter  (I used regular butter)

2 tablespoons chopped fresh parsley, plus more for serving

2 tablespoons chopped fresh oregano

2 garlic cloves, minced

½ teaspoon black pepper

Salt to taste

Lemon slices for serving

½ pound asparagus (optional)

Wash and prepare all your vegetables and herbs and have them ready to go before you start cooking.  I only mention this in case there is anyone out there who is new in the kitchen.  It really does help to have everything ready to go.

Preheat the oven to 425˚F. Place the butter in an 8 x 11-inch baking dish and set in the oven for 5 minutes, until the butter is melted.

Remove the dish from the oven, add the parsley, oregano, garlic and pepper, and toss to combine. Carefully place the salmon fillets in the dish.  Use a brush to spread the butter herbed mixture on top of the salmon.

Roast for 8-10 minutes, or until the salmon is cooked to how you like it.

Spoon any remaining butter sauce over the salmon and serve with more fresh parsley and lemon slices.

Lots of Yumna's tips and other info below:

"Salmon is a powerhouse fish! It has so many health benefits and is a great source of protein. This recipe for oven-baked roasted salmon fillets is an easy, yet impressive way to serve salmon. The sea salt butter herb sauce is made with fresh oregano and parsley and gives the salmon fillets a beautiful flavor. The butter really makes this recipe! Not only does it add flavor and help infuse the herbs into the salmon, but it also helps to keep the fillets moist and juicy.

Healthy and packed with protein! Salmon is a great source of omega-three fatty acids, which are great for your heart health.

Quick and easy. This recipe only takes 20 minutes from start to finish, making it a great weeknight meal option.

Easily doubled for large families. You can easily double the recipe if you’re feeding a larger crowd without any additional work.

Try to use salmon fillets that are all the same size, so they cook evenly. I used skin-on salmon for this recipe, but you can use skinless salmon if you prefer.

Fresh herbs: Oregano and parsley are my herbs of choice for this recipe, but you could also use thyme or dill. Use fresh herbs if you can, as they have much better flavor than dried herbs.

Garlic adds an earthy sweetness to the roasted salmon. I like to use fresh garlic, but you can also use garlic powder if that’s what you have on hand.

A simple sprinkle of salt and pepper rounds out the flavor of the herb butter.

I love serving roasted salmon with asparagus. It’s a classic combination and the perfect side dish for this recipe.

Serve with lemon for a bit of acidity and brightness. You can cut them into wedges or wheels for presentation.

Be careful not to overcook the salmon. You can cook it to your desired doneness, but I recommend no more than 10 minutes and/or 145°F to 160°F internal temperature. If you want to get a bit more color on your salmon, you can broil it for the last minute or so. Just keep a close eye on it, so it doesn’t overcook! 

Use a good quality butter. The cream used to make butter can make all the difference in taste! Danish Creamery is known for producing high-quality butter from the fresh cream provided by cows grazing on its family farms.

Switch out the veggie. Asparagus roasts beautifully with salmon in this recipe, but if you prefer another vegetable, try green beans, broccoli, or zucchini.

Add a bit of heat. A sprinkle of red pepper flakes or cayenne would be a nice addition if you like things spicy.

If you have any leftover salmon, store it in an airtight container in the fridge.  When you’re ready to eat it, reheat it in a 350°F oven until just warmed through. Any more than that, you risk drying out the fillets.

Cooked salmon will last in the fridge for up to three days. After that, it’s best to freeze it.

Roasted salmon freezes beautifully. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container. Frozen salmon will last for up to three months. When you’re ready to eat it, thaw the salmon overnight in the fridge and then reheat it in a 350°F oven until just warmed through.

You can use either frozen or fresh salmon for this recipe. If you are using frozen salmon, make sure to thaw it overnight in the fridge before cooking.

Yes, you can use any type of fish that you like. Just keep in mind that cooking times will vary depending on the thickness of the fillets."

What was changed?  

Our oven runs on the cooler size for most recipes we use, so we ended up cooking the salmon for 15 minutes.  The thermometer is a good idea.  We will use one next time.

Instead of chopped oregano I used cilantro. 

That's it, a delicious meal if you like seafood.