Salmon is one of my families favorite fish to eat, so I constantly try to come up with new ways to cook it. I never really cared for Salmon when my mom made it, I just used to choke it down. Several years later I realized how you cook and season the Salmon is key to how it tastes. This fish is very versatile because it can be baked, grilled, pan fried, broiled, etc. Each method of cooking creates a different texture to the fish. I will show you two examples of making Baked Salmon with an herb butter. One is over rice and the other is over Asian black noodles. Both are delicious.
INGREDIENTS
- Salmon, fresh or frozen
- spinach, optional
- 1/3 cup margarine
- 2 cloves garlic, minced
- 1 tablespoon parsley
- juice of half a lemon
- zest of half a lemon
- salt
- pepper
- olive oil
Preheat the oven to 400 degrees.
Let’s get started on making some baked salmon. Line a sheet pan with parchment paper. Lay out your fish and pat it dry. Brush a little olive oil over it, then add salt and pepper. Lay some slices of lemon over the top and bake for 15-20 minutes depending on the thickness of the fish.
TIP: Standard rule for cooking fish is 8 minutes per inch.
While the salmon is baking, you should get started on either the rice or the noodles. Follow the package directions for which ever one you choose.
In a bowl add the margarine, lemon juice, lemon zest, garlic, and parsley. Mix thoroughly to combine and set aside.
If you choose to use the spinach, put several handfuls in a pan with a small amount of oil and wilt it. It only takes about 1-2 minutes.
Once the fish is done, put the rice or noodles in the plate, add the spinach, and place the fish on top. Finally, spread the margarine mixture over the top and it will melt over the baked salmon.
If using rice, make some extra herb margarine and put it over the rice. It gives it a divine flavor.
My son took some of the herb margarine and spread it on a piece of bread. You won’t believe how amazing that tasted! I am sure you could use the herb margarine in other recipes as well.