Recipe of the Week: Really Easy Salmon


Something easy for those hot summer nights

Take your piece of salmon and cut it into portion-sized pieces.  Take a piece of foil big enough to place your salmon in, with enough room at the top to make a tent of the foil  — you are giving the fish enough room to poach itself.  Maybe 2 inches of room at the top of your tent is about right. 

Put in a little olive oil, and placing the skin-side down, sprinkle the top with fresh dill, basil or thyme.  Choose one — too many confuses the flavor.  Parsley  and rosemary are too strong.  If you have to, use dried spices but you will notice the difference if you use fresh.  If you like lemon, you can add a small slice of lemon at the side of the fish.  It will help with the poaching. 

Don’t put too many pieces in one tent.  Two is the max.  Make more tents for more fish.

Pre-heat oven to 400.  Cook for 20 minutes.  Check your fish to make sure it is cooked through, but NOT over-cooked !  This fish gets “chewy” if you cook it too long.  Undercooking is OK from a food safety standpoint, but this is a matter of personal preference.  Some people hate under-cooked fish.  You are looking for the salmon’s deep pink color to lighten up to a uniform light pink. 

When complete, sprinkle the top with a little more fresh dill, fresh basil or fresh thyme.  Add some capers, and squeeze some fresh lemon over the top of it all.  Serve right away, with garlic mashed potatoes or roasted carrots. 


Kate Neiswender, Ojai

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