Mom's Best Salmon
Not a fish lover? I dare you to try this one (unless you're allergic)! And, c'mon...salmon is a SUPERFOOD! This fish is high in omega-3 fatty acids (your heart-happy fat), a prime source of protein, AND contains vitamins A and B!
Nick and I have tried many salmon recipes...broiled, grilled, baked, sweet, and savory. Our favorite recipe remains. My mom's salmon recipe. It's so simple, but no other recipe compares. McCormick used to make a spice called, 'It's a Dilly'...my mom's go-to spice blend for her salmon and potato salad. Sadly, the spice has been discontinued, but we were able to come up with our own recipe for the spice mixture...and it tastes very similar. Thanks, Mom :)
Ingredients (2 servings)
2 salmon steaks/filets, fresh or frozen (thawed)
2 Tbsp. butter, melted
'It's a Dilly' seasoning (I usually use about 2 teaspoons...see recipe below)
Lemon juice (a few squeezes of a lemon)
Optional Candied-Pecan Topping (see recipe below)
It's a Dilly Seasoning
Candied-Pecan Topping for Salmon (2 servings)
Directions
Preheat oven to 350 degrees. Line a baking dish with foil for easy clean-up. Lightly spray foil with non-stick cooking spray.
Place salmon, skin-side down, in baking dish. Drizzle salmon with melted butter. Sprinkle salmon with desired amount of 'It's a Dilly' seasoning. Squeeze a little lemon juice over fish.
Bake, uncovered, for 20 minutes or until the salmon begins to 'render' it's fat (the white stuff) and the fish flakes easily. Add pecan topping, if desired. Enjoy!
Nick and I have tried many salmon recipes...broiled, grilled, baked, sweet, and savory. Our favorite recipe remains. My mom's salmon recipe. It's so simple, but no other recipe compares. McCormick used to make a spice called, 'It's a Dilly'...my mom's go-to spice blend for her salmon and potato salad. Sadly, the spice has been discontinued, but we were able to come up with our own recipe for the spice mixture...and it tastes very similar. Thanks, Mom :)
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| TWO superfoods on a plate..salmon and edamame. Yum! |
2 salmon steaks/filets, fresh or frozen (thawed)
2 Tbsp. butter, melted
'It's a Dilly' seasoning (I usually use about 2 teaspoons...see recipe below)
Lemon juice (a few squeezes of a lemon)
Optional Candied-Pecan Topping (see recipe below)
It's a Dilly Seasoning
1/2 cup dried dill weed (not seeds)
1/2 cup dried minced onion (not powder)
1/3 cup dried parsley
1/4 cup dried basil
1/4 cup dried tarragon
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon dried lemon peel (optional)
1/2 cup dried minced onion (not powder)
1/3 cup dried parsley
1/4 cup dried basil
1/4 cup dried tarragon
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon dried lemon peel (optional)
* This makes a lot! Store in an air-tight container and use a little at a time (salmon recipe calls for about 2 teaspoons). Great on chicken, fish and salads!
Candied-Pecan Topping for Salmon (2 servings)
Melt 2 Tablespoons butter or margarine in a small pan. Add 1/4 cup chopped pecans and saute slightly. Add about a tablespoon of brown sugar and a dash of nutmeg. Stir for about a minute over medium heat. Keep watching so it doesn't burn.
Directions
Preheat oven to 350 degrees. Line a baking dish with foil for easy clean-up. Lightly spray foil with non-stick cooking spray.
Place salmon, skin-side down, in baking dish. Drizzle salmon with melted butter. Sprinkle salmon with desired amount of 'It's a Dilly' seasoning. Squeeze a little lemon juice over fish.
Bake, uncovered, for 20 minutes or until the salmon begins to 'render' it's fat (the white stuff) and the fish flakes easily. Add pecan topping, if desired. Enjoy!
Brent and I love fish so this is definitely one we'll have to try!!
ReplyDeleteYes! And if you don't feel like mixing up a whole batch of 'It's a Dilly' seasoning, just use some dill weed and garlic salt :)
ReplyDelete