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Simple Salmon Supper

The first fish I folded into my cooking repertoire was farm-raised salmon. Not surprising, right? Lots of people start that way because it’s easy to prepare, versatile and affordable. I baked it with soy sauce and brown sugar, I glazed it with maple syrup, I coated it with mustard or I grilled it with veggies. Though the list of fish I cook with is far longer these days, I still reach for salmon for a quick, easy and delicious dinner.

Read on to find out how you could win a $50 Whole Foods Market gift card. UPDATE: Thanks to everyone that entered. Congrats to our randomly chosen winner, Tiffany!

Reap the health benefits of fish and the budget benefits of cooking at home with simple farm-raised salmon suppers. Fast enough for a weeknight and easy enough for a novice cook, these six recipes are…well, a great catch.

Salmon with Sautéed Swiss Chard. Very easy. Very tasty.

Baked Salmon with Lemon-Thyme Flaky Salt. Serve this dish with brown or wild rice and a green salad for a complete meal.

Roasted Salmon and Broccoli with Lemony Whole Wheat Linguine. Veggie? Check! Protein? Check! Grain? Check!

Salmon with Tomato-Olive Topping. Just a handful of ingredients equal a mouthful of goodness. (Time-saving tip: look for roasted tomatoes on the olive bar.)

Seared Salmon with Soy-Ginger Noodles

Seared Salmon with Soy-Ginger Noodles and Vegetables. Quick and satisfying.

Lemony Salmon with Whole Wheat Penne, Peas and Dill. The classic combination of salmon, peas and dill make this a timeless weeknight winner.

 

Responsibly FarmedKeep in mind, not all salmon is farmed the same! The standards behind our “Responsibly Farmed” seal prohibit antibiotics and parasiticides in feed, allow only non-synthetic pigments to be used, and require producers to protect wildlife and prevent the escape of farmed fish into the wild. 

We’re fishing around for more easy salmon dishes. Share your favorite simple salmon recipe in the comments below by March 31 and you could win a $50 Whole Foods Market® gift card.

The fine print: No purchase necessary. Promotion ends March 31, 2013, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

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300 comments

Comments

Elizabeth H says …

I like to combine spinach, tomatoes, red pepper, kalamata olives, garlic and Greek oregano in a food processor to stuff salmon before grilling! This with a side of tabouli salad and garlic bread is a sure winner for dinner guests!

Marika Nakamura says …

My favourite salmon recipe is on my blog www.jpinsider.com, but I'll post it here too! It's salmon baked in tin foil. Put all sorts of veggies in fairly large piece of foil (and shape it like a bowl). I usually put in onions, potatoes, sliced carrots and broccoli. Place the salmon on top of the veggies and pour some Japanese mayo on top with some garlic, salt, pepper. I sometimes add a bit of Japanese miso paste to make it a little more salty. Close up the foil and bake for 15 min or so on 360-370F. The salmon cooks perfectly and the sauce is soaked into the veggies and fish. Yum! Serve with some Japanese rice or brown rice and some miso soup! It's so easy, mess-free, healthy (since it uses no additional oil) and YUMMY. What more can you ask for :) ?

mary says …

Marinate with olive oil, lemon juice, shallots, capers for about an hour. Broil until it starts to become flaky on the outside but is still somewhat rare in the middle.

Katie M. says …

Take salmon out of refrigerator 30 mins before cooking. You don't want to cook it cold. Preheat oven to 250 (nice & low). Make a little bed on a cooking sheet for the salmon to cook on. Ie. thin sliced red onions, chopped parsley and some lemon slices. Place salmon on the bed & drizzle with a little olive oil. Season with a little black pepper. Cook for 30mins. It will come out so deliciously cooked. It will melt in your mouth. You don't want to over cook salmon on a high temp. Low and slow wins this race for perfect salmon!

janet russell says …

Salmon with Sofrito and rice 1 large salmon "roast". 1 red pepper,diced 1 green pepper, diced 1 small onion, diced 1 tsp minced garlic 1 Tablespoon minced fresh parsley 1 Tablespoon minced fresh basil 1 Tablespoon minced fresh oregano Mix and saute in olive oil until slightly soft. Add 1 Tablespoon of tomato paste. Put salmon in a roasting dish. Put the mixture on top and bake til Salmon is tender. Cook some white rice and place this salmon with mixture on top of rice. To Servce break up the fish with mixture onto the rice Easy, delicious and my mom made this 50 years ago when my dad would go salmon fishing way out from SFO. He would bring back whole salmon and we would share the large salmon roasts with the neighbors since we didn't have big freezers etc.

janet russell says …

Salmon with Sofrito and rice 1 large salmon "roast". 1 red pepper,diced 1 green pepper, diced 1 small onion, diced 1 tsp minced garlic 1 Tablespoon minced fresh parsley 1 Tablespoon minced fresh basil 1 Tablespoon minced fresh oregano Mix and saute in olive oil until slightly soft. Add 1 Tablespoon of tomato paste. Put salmon in a roasting dish. Put the mixture on top and bake til Salmon is tender. Cook some white rice and place this salmon with mixture on top of rice. To Servce break up the fish with mixture onto the rice Easy, delicious and my mom made this 50 years ago when my dad would go salmon fishing way out from SFO. He would bring back whole salmon and we would share the large salmon roasts with the neighbors since we didn't have big freezers etc.

Michelle Fagone says …

Marinate in a mix of coconut aminos, Dijon, pure maple syrup, Sriracha and a pinch of sea salt. Cook stovetop on a grilling pan. Serve with a squeeze of lime!

Michelle Fagone says …

Marinate in a mix of coconut aminos, Dijon, pure maple syrup, Sriracha and a pinch of sea salt. Cook stovetop on a grilling pan. Serve with a squeeze of lime!

Jenny Constable says …

Everyone LOVES this dish and it's so quick and easy. Line a cookie sheet with foil and lay salmon in middle. Pour real maple syrup over the salmon and sprinkle with Chef Paul Prudhomme's MAGIC Salmon Seasoning. Fold tin foil up around fish and bake at 400F until white fat starts coming out. That's it! This makes for a deliciously different salmon dish :) Leftovers taste great (if there are any).

Patricia Harris says …

Sprinkle a little salt and Mrs Dash's Extra Spicy seasoning all over salmon steaks. Broil them on both sides until well-done, and serve with your favorite sides.

Stanley Leshner says …

I place salmon on a microwave safe plate after rinsing it off. I top it with garlic power, salt, pepper (and sometimes substitute lemon pepper for regular pepper). I dabble a little mayonnaise on top of it and microwave up to three servings for 2 - 3 minutes on high (or full microwave temperature). It is quick and turns out delicious every time. It is great served with mixed vegetables and Farro from Whole Foods.

Yvette Benitez says …

I love to broil salmon it's quick, easy & you can vary it . My favorite is an Asian version. I season the salmon with salt/pepper and brush with hoisin sauce ( for a kick I add a little sirachi sauce) broil for about 8 minutes until crispy & cooked through. Meanwhile I boil rice noodles. I place some warmed ( about 1/3 cup) whole foods miso broth in bottom of bowl place noodles then salmon on top with chopped cilantro and scallions. Delicious!

Ariana Vincent says …

Ariana's Salmon Delight... I purchase my wild salmon at Whole Foods because I trust that the salmon has been kept refrigerated properly, selected for quality, kept in a clean, temperature-controlled environment and is truly wild salmon and not farm raised. I began eating more salmon after doing some research regarding keeping my cholesterol at a healthy level; the Omega-3s in salmon are one factor in maintaining a heart-healthy diet. I prefer broiling salmon because I feel it is one of the healthiest ways to prepare fish. Properly broiling salmon keeps the fish moist and succulent. Preheat the oven to 425 degrees before cooking the fish. Line a rimmed baking sheet with aluminum foil. The cooking time depends on the size and thickness of the salmon. Cook the salmon with the skin on to keep the fish together. Broiling the salmon gives the outside a crisp texture, while the inside remains moist. I did some online research and discovered that for the best results with whole salmon, bake it in the oven first, then brush approximately 2 tablespoons of olive oil on the fish, squeeze the juice from some organic limes over the fish, and then finish it under the broiler for 1 to 2 minutes to crisp the outside. Use the color and the texture of the fish as the indicator to when the fish is done cooking. When done, the salmon should look opaque and it should flake easily. To test the flakiness, insert the tines of a fork into the salmon and pull. The fish should come apart easily when the salmon is completely cooked. Right before the fish has completed cooking, place some fresh herbs on top of the fish as a garnish. You can use fresh dill or your can what I did and use Jacob's Farm Organic Seafood Mix purchased in the fresh produce section of Whole Foods. The mix contains chervil, dill, parsley and tarragon. Serve with a fresh, organic, garden salad; I prefer Earthbound Farms herb salad from Whole Foods. The results are mouthwatering, succulent, nutritious meal that is ready in under 15 minutes.

Stanley says …

Poached Salmon with Dill Sauce. Serves 10 - 12. (Reduce Salmon Size for smaller portions) 6 - 9 pound salmon, 1 stalk of celery cut into large chunks, 1 small onion - quartered, 2 springs parsley, 1 tablespoon kosher salt, 1/2 teaspoon white pepper, fresh dill springs, 2 lemons - thinly sliced. Purchase farm salmon with skin on it. Place in a shallow roasting pan or fish poacher the following ingredients: the celery, onion, parsley, salt and pepper. Add enough cold water to just cover all the ingredients by 1 inch. Simmer gently for 20 minutes. Add the salmon fillets, skin side down, cover and poach on low for 15 minutes. Remove from heat and allow to cool in the poaching liquid. Carefully remove the fish fillet using two large spatulas. Place, skin side down, on a large platter lined with lettuce. If you prefer, you can gently pull away the skin first. Poke a spring of fresh dill through the center of each lemon slice and decorate the fish with lemon slices. Serve the salmon at room temperature or chilled with Cucumber-Dill sauce. If you are making this for family, or in a hurry, simply poach the salmon in liquid. Measure the salmon, at the thickest part, and allow to cook 10 minutes for each inch of thickness. CUCUMBER DILL SAUCE. 2 cucumbers, 6 sprigs fresh dill, 1 cup sour cream, 1/2 cup mayonnaise, 1 teaspoon prepared horseradish (white). Place all the ingredients in a blender or food processor and blend for 1 minute. Pass in a serving bowl as an accompaniment to Poached Salmon.

Aimee Ralph says …

My fiance gets a decent sized piece of salmon for two people and cooks in a broiler. He puts some Modena style balsamic vinegar and olive oil over the fish as well as some Italian seasoning mix (McCormick makes a good one). He then lets it sit in the fridge for 30 minutes before broiling in a glass pan. It takes about 10 minutes on each side uncovered to cook thoroughly. Add an extra 5-10 for crispiness on the edges. A great tip: cook with the skin on, and remove after cooking, or keep on and let the skin get crispy. Always love having this for dinner and is a great go-to meal if frozen packs are in the freezer.

Liz H says …

Place your salmon in an oven-proof baking dish, then spread a layer of pesto over it. Get a jar of sweet red peppers and slice into fat strips, which are laid in a single layer on top of the pesto layer. Cover dish with foil and bake at 400 degrees, for however long depending on the size of the filet. The colors in this dish are beautiful, and flavors are fantastic - no salt needed.

Debbie Chizewer says …

Add siracha to Japaese mayo to get a link pink color and spiced to your taste combo. Brush all sides of Salmon with spicy mayo and then dip in Panko crumbs. Bake on 400 for 20 minutes. Easy, beautiful, and always a hit.

Jan King says …

Slow-Roasted Salmon with Cherry Tomatoes from Bon Appetit Preheat oven 325. Pour 4 tbsp olive oil in roasting pan just large enough to fit the salmon, one 3 lb center cut salmon fillet. Make a bed of herbs in bottom of pan - use fresh thyme sprigs. Top with salmon. Drizzle salmon with 2 tbsp olive oil and season with salt and pepper. Top with 8 oz small cherry tomatoes. Bake until salmon is cooked through, 25-30 minutes. The salmon comes out moist and infused with the fresh herb flavor. Super easy, great taste, dinner on the table in 1/2 hr!

Lynn Daniels says …

I marinate the salmon fillets in soy sauce, minced ginger, minced garlic, toasted sesame oil, rice wine & lime juice. i then broil them. Dinner starts with a salad of arugula, roasted beets, toasted walnuts, goat cheese & a drizzle of balsamic vinagrette. The salmon can be served with wild rice cooked in chicken broth & with toasted pumpkin seeds added on top. A vegetable of steamed string beans or pea pods is nice. Fresh fruit (berries) are good for dessert. A little dark chocolate is always delightful.

Leah says …

Marinate salmon with olive oil, tamari and lemon; meanwhile make the cucumber-yogurt - sour cream sauce by combining one cup yogurt, one cup sour cream, with finely chopped peeled and seeded cucumbers, dill and paprika. Broil salmon on high, 5 - 10 minutes depending upon thickness. Last two minutes, put sauce on to broil as well. Then eat!

MIa says …

Honestly, the beginning of this sounds like an ad for farm-raised salmon. I am glad to see the recipes (which look great), do not say that too. I have news for you: That the Seafood Watch Sustainable Guide says all farmed salmon, including Atlantic, should be avoided. Unless it has been changed, farmed salmon is always a lesser choice than wild. Many more comtaminants than wild. I don't know why the author mentioned farm-raised specifically anyway, more than once. I am a Whole Foods customer and do enjoy your stores. Sincerely, Mia Elias

kerry says …

My favorite way to cook salmon is to put a big filet in a pie pan, cover the bottom of the pan with white wine, squeeze the juice of 1 whole lemon, sprinkle it with salt and pepper, then smear a good dab of an equal mix of grainy mustard and St. Dalfur's ginger orange marmalade all over the top. Poach it in the oven at 375 for about 10 minutes, and it comes out juicy, tender and super flavorful.

christine says …

this is good either hot or cold. salmon-squeeze lemon juice over it, cut up green onion over fish. cook at 375 for aprox. 16 min. spread with low fat sour cream and fresh dill cook for 6 more min. thats it.

Julie says …

Tossed Salad with Salmon Fillet: Preheat oven to 400*. Rub olive oil on salmon fillet, top with salt and ground pepper. Roast for 8-12 min depending on thickness, until flakes easily with fork. While salmon cooks, prepare a tossed green salad with a variety of lettuces, vegetables, diced cheese. To serve, fill plate or bowl with salad, place salmon fillet on top. Drizzle with low fat Italian dressing (or your favorite kind). Yum!

Jim says …

I place a salmon filet on a piece of foil with olive oil, lemon juice, salt, pepper, and some rosemary that I cut from a plant that my wife has in the kitchen. I wrap up the salmon in the foil and cook in the oven with gruyere scalloped potatoes that cook on convection at about 380 for 45 minutes. I adjust the salmon time to coincide with the completion of the potatoes. Depends on how you like your salmon. I cook by feel, doesn't everyone?

Melissa says …

Simple, quality, really fresh salmon steaks, lightly sprinkled with salt, pepper, and a wee bit of lemon juice. Grill or broil. Simple is best, to let the true flavor of the salmon come shining through.

Heather McClees says …

My favorite way to cook salmon ( and I cook alot because it is my favorite fish!), is to first put it on a grill pan, place it in a cold oven with black pepper, parsley and fresh lemon slices on top. Then I turn on the oven, bake it at 400 for 25 minutes and it comes out PERFECTLY crisp on the outside, yet tender inside. It won't flake this way and it tastes like it's from a restaurant. The simple seasonings let the flavor of the fish come out. If I'm feeling fancy, I may add a dash of chili powder and sub in lime for the lemon, but rarely!:)

Rose Wu says …

My simple salmon dish is so simple! Spread a little mayonnaise, then sprinkle with lemon pepper and bake at 375 degrees for approx. 15 min. for a 1 lb. filet. (I like mine just barely done). Serve with stir-fry green beans with garlic and white rice.

Sophia Warris says …

My easy and favorite salmon recipe is salmon crusted with any Cajun blend on top and pan fried/grilled!! I use the northwest chipotle blend that I get from my neighbourhood whole foods!!! I serve it with a tangy sour cream sauce made with sour cream, crushed garlic, cilantro and lime juice... Yum yum yum!!! I also serve this along side a Greek salad or tabbouleh!

Jimmy Arcade says …

Marinate salmon filets in teriyaki sauce for 5 minutes (I have my own teriyaki sauce recipe, but Whole Foods sells some great organic teriyaki sauce). Remove salmon filets from teriyaki sauce and add a few pinches of arrowroot to the teriyaki sauce. Cook salmon in pan with safflower oil (about 4 to 5 minutes on the skin side and 2 to 3 minutes on the other side). When salmon is just cooked through, remove salmon from pan and place on a plate. After a quick wipe of the pan (to the the oil), add some of the teriyaki sauce to the pan and cook until it begins to caramelize and thicken. Place the filets back in the pan and coat with caramelized sauce. Remove filets and plate over a bed of organic brown basmati rice. I also like to serve this dish with sauteed portabello mushrooms and red peppers.

Ruby Kelley says …

This dish has a lot of ingredients, but well worth it. It really is easy though and you will keep making it over and over again. It is THAT GOOD! Glazed Teriyaki Salmon 1/3 cup Orange juice 1/3 cup (light) soy sauce 1/4 cup Dry white or red wine 2 Tablespoons olive oil 1 Tablespoon grated fresh ginger 1 teaspoon dry mustard 1 teaspoon lemon juice pinch of sugar 1 garlic clove, minced 1/2 teaspoon freshly ground pepper 4 (4 to 6 ounce salmon fillets *Combine first 10 ingredients in a large zip lock bag, add salmon fillets and seal. *Chill 30 minutes, turing once to coat *Remove fillets from marinade, reserve marinade. *Place fillets in a 13x9" baking pan and bake at 450 degrees for 10 minutes or until fish flakes easily with a fork. Remove from oven and keep warm. *Bring reserved marinade to a boil in a small heavy saucepan; cook, stiring often, 6 to 8 minutes or until reduced by half. *Pour marinade over fillets. Yield: 4 servings *****ENJOY****

je says …

top with crushed garlic, oil & cilantro then grill it in a fish basket for easy flipping

Donnie Hughes says …

I marinate my salmon in soy sauce, fish sauce, sesame oil, and one whole lemon some sea salt and fresh ground pepper. Use enough soy sauce to saturate the salmon. Don't use more then a table spoon of fish sauce and sesame oil depending on your taste. I personally sprinkle a little fish sauce and use a good table spoon of sesame oil. I then grill the salmon on a hot grill around 400 to 500 degrees or more for two minutes skin side down, rotate the fish 45-90% and grill another two minutes. Flip the fish and do the same on the other side grill two minutes rotate and grill another two minutes. The trick is not to overcook the salmon so the cooking time can vary depending on how thick the salmon is and the temperature of the grill. After you flip the fish be sure to to check the salmon by pressing on the flesh it should should have the texture of a medium to medium rare steak. I prefer a little rare myself. The thicker the salmon the better. You can't go wrong with the Atlantic salmon from Whole Foods and it is perfect for the total cook time of 8 minutes. For the wilder salmon it is usually thinner and you can probably adjust your times appropriately. Serve this with a simple ceaser or steamed broccoli. If you want to do everything on the grill take an aluminum pan cut up some zuchinni and or some squash one tomatoe salt pepper olive oil and a sprinkle of cayenne. I have never had any complaint on my salmon people truly rave about it.

lynn says …

Barbecue sauce on salmon filet on the grill serve with sautéed spinach and brown rice.... easy and delicious.

Nicole says …

Warm a skillet over Med/Medim high heat, place 2/3 cup water in the skillet and your salmon steaks. Poach until flaky, drain off water, sprinkle with sat, pepper and garlic. Place 1/2 T EVOO in the pan under the salmon and drizzle your favorite bbq sauce over the top. Cover the skillet and allow a crust to form. Move to a plate and serve with your favorite veggie and brown rice

Laurie Dunford says …

My husband and I love this recipe and served it with whole wheat Couscous. Blueberry Balsamic Salmon Log in to rate this recipe 5 stars from 3 ratings. Ingredients 1/2 cup frozen blueberries 1 tbsp. balsamic vinegar 2 tbsp. honey 1 tbsp. lemon juice 2 salmon steaks or fillets (about 6 oz. each) Oil, salt and freshly ground pepper Directions Prep time: 10 minutes, Cook time: 20 minutes Combine blueberries, vinegar, honey and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer over very low heat for 10 minutes. Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper. Grill for about 5 minutes per side over medium heat. When salmon is cooked to your liking, remove from grill and drizzle with blueberry glaze. Makes 2 servings. Wine Pairing: Smoking Loon Syrah The fruity flavor of this salmon pairs perfectly with the spicy fruit of this Syrah. It would also work well with a soft Pinot Noir. Wine Suggestion Nutritional Information: 340 calories, 44 g protein, 9 g total fat (1.5 g sat., 0 g trans), 25 g carbohydrate, 1 g fiber, 23 g sugar, 100 mg cholesterol, 110 mg sodium, 7 points

Trish Shelton says …

Our fav Salmon dish is marinated for a few hours in a zip-lock .Half cup of soy sauce,fourth cup of brown sugar,tbsp. garlic,lime zest. Seal up in foil on cooking sheet in 425 oven, for 12 min.,open and serve the filets on large yummy salad with a little spicy Thai dressing!

Amy says …

Cioppino is one of my favorite things, but making it is a production. For a simpler fix, I make an easy seafood stew with onions, tomatoes, salmon, clams, and fresh herbs. After softening a chopped onion in some olive oil, I add a jar of homemade canned tomatoes in juice (or store-bought canned chopped tomatoes in a pinch), simmer for just a few minutes to integrate the onions, and then add salmon fillets (cut into small chunks to cook quickly) and toss the clams and fresh herbs (parsley, dill, tarragon, whatever is available) on top. Put the lid on tight with the heat high enough to generate a solid stream of steam, wait a few minutes and, when the clams have popped open, everything is done. With a good loaf of bread and a quick salad, I have a spoil-me dinner on the table in 30 minutes.

Sarah says …

Preheat oven to 400. Rinse off salmon filets, pat dry and place on broiler pan, skin side down. Sprinke with Paul Prudhomme's Seafod Magic (spice) and lemon pepper. Rub in seasonings. Brush filets with olive oil. Bake for approx 15 mins, filets should separate easily with a fork when done. Use spatula to remove filet from skin. While salmon is cooking, preheat large dutch oven over medium heat, add 2 tblsp olive oil. When oil is warm, add 1 lb of washed spinach. Lightly season with salt and pepper to taste and cover for 5 mins. Check spinach and if partially wilted, add pine nuts, stir, and cover again for another 5 mins. Spinach is done when completely wilted. Line spinach in broad pasta bowl or on plate and top with salmon and serve.

Sue K says …

Great salad for entertaining; the salmon can be pre-grilled and ready to serve when guests arrive. Grilled Salmon Salad with Citrus Vinaigrette: Drizzle salmon with a little olive oil; rub in the zest of one orange and one lemon. Season with salt and pepper. Chill at least 30 min. Grill salmon until barely cooked. Remove from grill and let rest on platter. Toss greens with vinaigrette made from juice of orange, 2Tbsp white wine vinegar; 1 sm chopped shallot, 3Tbsp olive oil, salt/pepper. Divide greens among 4 plates. Garnish with goat cheese, blackberries, roasted asparagus and salmon.

cathy micharls says …

in parchment paper place 5 oz. salmon, 1 t. honey, 1/2 t. ground fresh ginger, 1/4 t. kosher salt; wrap tightly. Bake 375 for 20-25 minutes. Serve with unsalted, buttered rice and steamed carrots.

Rose says …

Salmon Hash! Freeze fresh salmon for 1/2 hour. Cut into 1/2" dice. Cut potatoes and onion into 1/2" dice. Cook salmon and onion in a saute pan with a little oil until golden. Set aside and add more oil and cook potatoes until browned. Make a mixture of ketchup, mustard and a little water. Add the salmon back to the pan with the potatoes, add the ketchup mixture and cook for a couple of minutes more.

Miranda says …

I like roasted salmon with fennel and carrots

Loretta Peters Martin says …

Very simple, quick, easy and YUMMY! I usually buy fresh Wild Alaskan Sockeye Salmon from Whole Foods, but also keep the Whole Foods "Whole Catch" Wild Alaskan Sockeye Salmon Fillets (bag of 2 6-ounce vacuum-packed fillets) stocked in our freezer at all times, as a great backup. This is a very high-quality and tasty salmon. Preheat oven to 350 degrees. Wash and dry 2 salmon fillets (or double, if cooking for 4). Spray both sides of the salmon with Spectrum's Organic Olive Oil Spray, or brush with 365 Organic Olive Oil. Season top with: Redmond's Real Salt (mineral salt found at Whole Foods), Frontier Organic Black Pepper and Garlic Powder. Spoon on Eden Organic Brown Mustard (Eden is the only organic mustard made with raw apple cider vinegar, which fights yeast in the body; it's the healthiest on the market. I also like to support Eden because they are about the only company left in the food industry that donated money to support Prop 37, the labeling of GMOs). Cover both fillets with the Eden Mustard, and bake for 25 minutes. This recipe is quick, easy and delicious! :O)

Loretta Peters Martin says …

Very simple, quick, easy and YUMMY! I usually buy fresh Wild Alaskan Sockeye Salmon from Whole Foods, but also keep the Whole Foods "Whole Catch" Wild Alaskan Sockeye Salmon Fillets (bag of 2 6-ounce vacuum-packed fillets) stocked in our freezer at all times, as a great backup. This is a very high-quality and tasty salmon. Preheat oven to 350 degrees. Wash and dry 2 salmon fillets (or double, if cooking for 4). Spray both sides of the salmon with Spectrum's Organic Olive Oil Spray, or brush with 365 Organic Olive Oil. Season top with: Redmond's Real Salt (mineral salt found at Whole Foods), Frontier Organic Black Pepper and Garlic Powder. Spoon on Eden Organic Brown Mustard (Eden is the only organic mustard made with raw apple cider vinegar, which fights yeast in the body; it's the healthiest on the market. I also like to support Eden because they are about the only company left in the food industry that donated money to support Prop 37, the labeling of GMOs). Cover both fillets with the Eden Mustard, and bake for 25 minutes. This recipe is quick, easy and delicious! :O)

Bets says …

Nothing like a fresh, quality salmon simply grilled for the flavor to come through. If you must, serve with a dipping sauce ... soy, tarter, garlic mayo. "Nuff said.

Susan Eberwein says …

This is my super simple answer to a satisfying salmon recipe....slather your salmon filets with your favorite bottled pesto and place in an iron skillet, skin side down, and cook to perfection! YUM!!

Erin says …

Marinade salmon in a bag with your favorite vinagrette salad dressing, grill and serve with a salad with the same dressing on the side! Both dishes will compliment each other nicely! I like to add in some smashed red skin potatoes dressed up with a little salt, pepper and cream cheese as well to make the meal complete and extra yummy!

Kim says …

I like making a slow roasted salmon that's topped with a butter, dijon, honey, lemon, panko mixture. Bake at 225 for 20-25 minutes or until cooked through.

Christina O says …

I like to grill my salmon and add barbeque sauce.

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