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I eat this salmon at least three times a week and I never tire of it. I taught my daughter Autumn how to make this recipe, she took a real shine to it and makes it frequently for herself now. She was the one who invented the snipped salmon version, which takes very little cooking time… just 10 – 12 minutes! She is very much a purist like her Aunty Serene, so she only uses Sockeye salmon, which she thaws from frozen. Sockeye is drier than Atlantic salmon, so she adds about 1 tsp. of coconut oil to her baking pan for her snipped version – feel free to do that for added succulence, whether using Sockeye or Atlantic.
~Pearl
Pearl’s Best Ever Salmon
Description
I eat this salmon at least three times a week and I never tire of it. I taught my daughter Autumn how to make this recipe, she took a real shine to it and makes it frequently for herself now. She was the one who invented the snipped salmon version, which takes very little cooking time… just 10 – 12 minutes! She is very much a purist like her Aunty Serene, so she only uses Sockeye salmon, which she thaws from frozen. Sockeye is drier than Atlantic salmon, so she adds about 1 tsp. of coconut oil to her baking pan for her snipped version - feel free to do that for added succulence, whether using Sockeye or Atlantic. This recipe is part of the Wisdom Recipe Collection.
~Pearl
Ingredients
Single Serve
Instructions
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Preheat oven to 415 degrees.
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Generously spray a small baking dish with coconut or olive oil cooking spray.
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Generously season one side of the salmon with the seasonings, place that side down in the pan (if using skin-on salmon, this would be the skin side) then season the top side.
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Cover the pan with a lid and bake for 10 – 12 minutes for snipped pieces or 17 – 20 minutes for whole filet.
Stove Top Option
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Place a small or medium-sized, healthy-style fry pan on medium/high heat. Add 1 tsp coconut oil or butter. Once the butter or oil is hot and ready, place the seasoned side of the fish down (the skin side if using skin-on salmon).
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Season the top side while the bottom side is cooking. After 2 – 3 minutes, use a spatula to lift the salmon from the pan. Add another ½ tsp butter or oil to the pan, then flip the salmon over into the fresh oil.
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Cook for another 1 – 2 minutes, then turn the heat to low/medium, place the lid on the pan, and cook until the salmon is done to your liking… best if it's just done on the inside but not overcooked.
