Baked Wild Salmon with Carmalised Lemons

by Oleg Nikitenko May 20, 2017

Baked Wild Salmon with Carmalised Lemons

Baked Salmon with Carmalised Lemons

 

Salmon is one of the most popular fish around the world, and easy salmon recipes are especially popular. Prized for its rich flavor and firm meat, it's an excellent source of essential nutrients for a healthier lifestyle. Thanks to improved salmon fishing in Alaska, wild Alaskan salmon is much easier to come by no matter where you live, and the salmon price is steadily dropping. There is some debate over which is the best salmon of all salmon species, but we believe it really comes down to personal preference. Whether you choose Coho salmon, sockeye salmon, king salmon, or silver salmon, you can't go wrong with using this flavorful and beautiful fish in salmon recipes. Our recipe for baked salmon with lemon, for example, can be used with any salmon types, so even if we mention one particular kind, you can truly use any. While fresh salmon is always amazing, you can use thawed frozen salmon, too.

Some tips before we begin

Though Alaska salmon fishing has made it easier for people to get great salmon, sometimes it can be tough to find whole fish. While this recipe calls for whole salmon, you can easily adjust it to create baked salmon steak. The lemons can be sliced up to three days in advance and stored in an airtight container in the refrigerator. Use fresh herbs for this recipe, not dried—it makes a huge difference in flavor. This easy baked salmon recipe can make any red salmon taste amazing, so choose any type that suits your budget or taste.

Ingredients:

  • Cleaned Sockeye, Coho or Chum salmon, fins trimmed
  • 1 large or 3 small lemons, sliced
  • Sage
  • Basil
  • Rosemary (rip stalks)
  • Lemon grass cut in half (crush ends)
  • Salt and pepper
  • Star anise (whole)
  • Fresh whole garlic, cut in half (don't peel)

You will also need:

  • Cookie sheet or shallow baking dish
  • Aluminum foil
  • Spoon for serving

Directions:

Prepare the salmon:

Score fish along sides with a sharp knife, getting all the way through the skin, but not too deep into the flesh. This allows the flavors to seep in. Set fish aside.

Place two layers of aluminum foil on baking dish or cookie sheet. Create a bed of fresh herbs on the foil using sage, basil, rosemary, and lemon grass. Hold both halves of whole garlic in your hands and squeeze just enough to break the cloves free and sprinkle those over the herbs. Lay cleaned, scaled, and trimmed salmon on herb bed. Set aside.

Carmalised lemons:

Preheat a large skillet over medium heat with enough olive oil to coat pan. Place sliced lemons in oil. Salt and pepper lightly. Cook 2 – 3 minutes to carmalise.

Preparing to bake:

Remove lemons from pan and place on top of salmon and some inside. Sprinkle star anise over salmon and inside. Season with salt and pepper. Drizzle olive oil over the fish.

Tent foil around salmon, leaving some space for steam to gather inside. Do not wrap too tightly! Bake in a 375⁰ oven for 25 – 30 minutes.

 

When the fish is done, peel the skin back with a butter knife. Use a spoon to help slide the meat off the bones. Serve with hollandaise sauce and the lemons as a garnish. 

Sockeye salmon nutrition

Fish, salmon in particular, is packed with nutrients such as protein and magnesium, but most importantly it contains great amounts of omega-3 fatty acids. Wild sockeye salmon (and other types of salmon) are an excellent way to get a lean protein with a boost of important vitamins and minerals. Baked sockeye salmon, such as this recipe, is the healthiest of all salmon meals. It's lowest in added fat, and when you do a simple baked salmon it retains the texture, flavor, and healthfulness with few added ingredients.

We're here to help!

If you're ready to try this recipe, we have some great deals on many kinds of salmon in our store. Have a comment or question? We're here to help, so feel free to drop us a line.

 





Oleg Nikitenko
Oleg Nikitenko

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