Being from Vancouver, I have high standards for salmon. We grew-up eating it for special occasions (only my Mom and I liked it at the time!) and it was always delicious. I went off salmon for a while…I still don’t remember why. But, in any event, a few years ago I was craving a good piece of salmon and this is when I created this recipe. It is my go-to recipe now and I really can’t go a week without making it. Plus salmon is so good for your health (but please protect the health of the species and try to buy wild salmon, not farmed)!
Now, for the “I don’t like salmon” crowd, I have a challenge for you. Try this recipe – it’s delicious, so easy to make, and your house will not smell like fish at all. On two occasions to date I’ve converted salmon “haters” into salmon lovers and one of them is a friend who now cooks salmon regularly after having this salmon at our house! Converting my Dad was my greatest success and he still talks about my salmon!
I love to serve this over caesar salad for lunch or with goat cheese pasta for dinner! It’s a great company recipe too, because it takes so little time to prepare. It can be topped with your favourite sauce or even a nice tomato salsa. Really, the options are endless when you have a delicious piece of fish!
Yield: 2 servings
Preparation time: 5 minutes
Cooking time: 15 minutes
- 2 pieces of salmon (about 6oz each)
- 1.5 tbsp of extra virgin olive oil
- 1 tbsp of canola oil (or vegetable oil)
- Salt & Pepper
Turn on your oven to BROIL (‘high’ setting if your oven has the option). Place the oven rack on the second highest level (i.e. close to the broiler element).
Place salmon on paper towel and thoroughly pat dry.
Mix the olive oil and the vegetable oil together. Coat both sides of salmon with the oil mixture. Sprinkle both sides of the salmon with S&P.
Place a wire rack on-top of a baking sheet or use a broiler pan (I line my baking sheet with parchment paper to make clean up easy!). Lightly rub the wire rack with remaining oil mixture and place salmon in the middle of the rack with space between the pieces.
Turn on your hood fan & place the baking sheet with the salmon in the oven.
Broil on one side for 7 minutes (until nicely browned). Flip the salmon and broil the other side for an additional 5 to 7 minutes (or until cooked to your liking!). Both sides should be nice and crisp, but the inside will remain moist and juicy!
*Note: this salmon will spit a little while it cooks and create some smoke (hence turning on the hood fan!). Don’t be worried if it spits on the broiler element, it’ll be just fine. If your salmon does begin to burn, turn down your broiler to medium or lower your rack. Broiler heat is known to be temperamental, so just keep your eye on it while it cooks!
An original JBean Cuisine Recipe
5 responses to “My “I Don’t Like Salmon” Changing Recipe”
Ha! I love the post title. I used to love salmon, and then I got really REALLY burnt out on it. I should give it another try, I’m just hesistant. Isn’t that strange?
Anyway, it’s hard for me to back down from a challenge… and since it’s a dare, we’ll see 🙂
I hear you on being burnt out on salmon, I think that’s what happened to me a couple years ago. Now, I can’t go a week without it!
Give it a shot, take the challenge (*wink*) and let me know how it goes!
So simple and delicious looking!
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