Five thing Salmon

Salmon, before cooking it in the oven

This is a favorite, I make it least once a month. I call it five thing because whenever I make it I say “OK, five things…”

The amounts vary, usually done by eye, but we’ll try to quantify here. Change as you’d like.

The Five Things

1) Olive Oil, about 1/4 cup, maybe less

2) Soy Sauce, about 1/4 cup

3) Lemon juice, 3 or 4 tablespoons.

4) Garlic. We used jarred minced, about 1 big fork full

5 Dill weed. We use dried, springle to cover lightly.

Salmon is a given, we usually by at least two pounds with the skin cut off. It’s a lot, but we always have a plan for the leftovers. See our Salmon Melts, which will most likely come up in a couple days.

We cooked on the grill or in the oven. If we do the grill, then we mix the above together and marinade the salmon for about an hour before we toss it on the grill. If we’re cooking it in the oven, we put the ingredients in a glass cooking tray and cook it in the mix, marinade time not needed.

If you’re doing the grill, we put down a bed of heavy duty aluminum foil and cover it with olive oil, and turn it once. If you cook it in the oven, heat the oven to 360° and cook for about half an hour, depending on the size of the fish. Turning not needed. We keep a ‘smoke box’ on the grill, so on the far burner we’ll toss some wood chips into the box when cooking  the salmon.

Either way, the key is to not over-cook the salmon. We shoot for a lightly browned outside and the center still slightly pink. It should flake easily with a fork.

Serves great with feta petite peas and Don’s pasta. One of our favorite dinners is Five Thing Salmon with our corn and black bean salsa salad, which we had tonight and will be the next thing I post.