Don’t we all have that one go-to meal that we never screw up and can make without thinking? Salmon is mine. I’m lucky that my stepfather is a chef because I’ve learned a lot of great things about cooking from him, this method included. It’s simple, healthy, delicious, and, believe it or not, totally kid friendly. We’ve chosen not to give Liam meat, poultry, or fish yet, but my ten year old brother devours this salmon and he’s a very picky eater. Also, Liam can have the sides we serve with the fish the next day, since we eat dinner after he goes to bed.

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Ingredients:

Salmon fillets, skin on one side – I prefer farm raised because it’s fattier and harder to overcook, but you can use wild — just don’t cook it for as long.
Seasoning to taste – I like Santa Maria seasoning the best (my favorite is Magic Dust found here), but if you like something spicier, feel free to make your own combination.
1 tbsp olive oil – but I don’t measure…
Cooking spray

Directions:

Preheat oven to 350. Heat oil in a non-stick skillet on medium-high heat. Season salmon on the non-skin side and place fillets in the pan seasoned side down. Season the skin side (even if you don’t eat the skin, it’s good to season that side as well) while the fish sears. After about a minute or two, flip the fillets and sear the other side. The non-skin side should be golden brown. If you’re using wild caught salmon, only sear each side for 30 seconds or so. While the second side is searing, spray a glass baking dish with cooking spray.

Once both sides of the fish are seared, place the fillets in the baking dish skin side down. Bake for 10-15 minutes, depending on the thickness and size of your fish. I usually set the timer for 10 minutes, then check on it every five minutes after that until I see the white stuff coming out of the sides of the fillets. Then, I cut into the biggest one to make sure it’s cooked through – though if you use high quality fish, serving it a tad rare is ok (and delicious). Plate it with your favorite sides, and enjoy!

Some of our favorite sides include brussels sprouts with brown butter, couscous, asparagus, cauliflower mash, garlic mashed potatoes, sauteed zuchinni and mushrooms, rice pilaf, white rice with teriyaki sauce and broccoli, and the list goes on and on. We usually have salmon once a week and change up the sides so we don’t get bored.

Are you a fan of salmon?