Here Fishy, Fishy, Fishy, Fishy!!!!
I’ve been trying to cook more wild salmon for the omega 3′s and all that business, but I was burning out on the regular prep of pan frying with a little butter, salt and pepper and finishing in the oven. Sooo, I came up with this little ditty. I call it “All Season long salmon.” I call it that because you do it inside under your broiler so no BBQ equipment needed! Quick, easy and delish! Cheap Soup Recipes by Rhetta Bellincioni
The Facts. Just the Facts: -One Oven -One heavy duty sheet pan or broiler pan covered with foil -Some salmon (enough for your fam). For 2 adults, around a pound should do it. Hint: I like tail pieces because they have hardly any bones! -One Lemon or orange or lime -Brown sugar (how come you taste so good?) -Salt: Kosher or Sea Salt -Black Pepper
The ‘cipe: Turn on your broiler to high. Move a rack so it’s about 6 inches down from the top of the oven (about the 2nd rung down on my oven).
In a bowl, mix some brown sugar, salt and pepper. Stir and taste. I’m not giving exact measurements cuz this is a preference thing. Sweeter = more sugar, spicy = more pepper, saltier = you get the picture.
Once you get this taste to your liking, zest your citrus of choice into the bowl and mix. You can omit altogether if you are anti-citrus (or forgot to get it at the grocery store).
Lay your salmon, skin side down on your foil lined pan. Cut the salmon into serving size pieces if it’s too big to fit on your pan whole.
Sprinkle the salt, sugar mix on top of the salmon. At this point, if you have time, you can put the salmon into the fridge for 30-45 minutes to “marinate.” Or if it’s a weeknight and you just need to get dinner on the table, immediately proceed to the next step.
Chuck the pan o’ salmon into the oven, wait about 7-8 minutes and then take it out and check for doneness. This is personal preference again, so cook a minute or 2 longer if you like your salmon more to the well done side.
And done! Didn’t even break a sweat! It makes a great weeknight meal. I usually serve with rice pilaf or roasted potatoes and a veg dish.









