Salmon Filet Baked with Onions, Lemons

at mimi's table baked salmon with mayo mustard onions and lemon

When Richard and I were first married, he introduced us to salmon. I’d never prepared salmon before, but over the next 20 years, a filet baked with onions and lemons has become a family staple. Even our young grandsons love it. They call it “pink fish.”

Salmon filet baked with onions and lemons can be cooked in the oven (great for cold winter days) or on the grill (great when it’s too hot in the kitchen). This is an easy, quick, and healthy recipe that provides an excellent source of omega-3 fatty acids, vitamin B-12, and vitamin D.

Something SO delicious and it’s good for you, too! YEAH!!

at mimi's table salmon baked with onions, lemons pepper mustardThe secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.

We got this bottle from “The Mustard Man’ at Jungle Jim’s grocery in Cincinnati. The Mustard Man himself recommended this peppered version to go particularly well with salmon. YUM! We’ve also used plain old yellow mustard or dijon.

When we’re having the kids over, Richard and I will get one of those giant salmon filets from Costco. One large one will feed all eight of us with generous servings.

at mimi's table fish icon

Let’s Bake Some Salmon!

at mimi's table salmon filet raw
Yes, this is one very large piece of fish! Weighs between 2.5 – 3 lbs. Notice the tail end is folded under. That’s to help keep the cooking uniform.

Yep, it’s a whopper! This one has no skin attached – Richard doesn’t like fish skin. But, I do! In all things, we compromise – well, most of the time.  If you choose a filet with skin on, it won’t crisp up in this recipe, because you’re basically steaming the fish.

at mimi's table salmon filet seasoned
I cut a large piece of 18″ heavy duty aluminum foil and allow extra on the sides for wrapping the fish. Season with salt and pepper. Sometimes I sprinkle on dried dill weed or fresh, if I have it.
at mimi's table salmon filet slathered with mayo-mustard spread
Whisk together 3/4 cup of mayo and 1/3 of mustard. Slather it all over the top of the filet.
at mimi's table salmon filet onions
Thinly slice one medium-sized onion and distribute evenly on top of the mayo-mustard layer.
at mimi's table salmon filet baked with mayo mustard onions and lemons
And top that with thin slices of lemon. When the fish is done, the lemons are delicious!
at mimi's table salmon filet wrapped in foil
Bring the foil together in the middle covering the filet. Fold the foil edges together and fold over again to crimp and form a tight seal. Then fold over the ends, Christmas package style, roll and crimp so the edges are facing up. You want the juices from the salmon to stay inside, not leak out.

If you’re using the oven, heat to 375°F. Put the lovely fishy package on a sheet pan, and bake in the oven for 20-25 minutes or until the fish reaches 140-145°F at the thickest part of the filet.

On the grill, heat to 350-375°F. (I use a gas grill, so it’s easier for me to regulate the temperature.) Put the lovely fishy package on the grill, with or without the sheet pan. Put the lid down, and bake for 20-25 minutes or until the fish at the thickest part reaches 140-145°F.

Cooking time truly relies on the size of the fish you’re cooking. I always fold the tail end under itself to all the filet to cook more evenly. But don’t over cook it. Best to stay on the “little-under-done” side whether it comes out of the oven or off the grill. The rest time will help finish the cooking.

Check for doneness. Remove the package from the oven or grill and keep the package sealed. Allow it to rest on a cooling rack for 10 minutes.

at mimi's table baked salmon with mayo mustard onions and lemon
You’re mouth-watering reward! Flaky, moist, buttery and healthy salmon!

at mimi's table salmon filet cross section view at mimi's table salmon filet serving

Let’s Eat Some Salmon!
What sides to serve?

at mimi's table fish icon at mimi's table red potatoes in butter at mimi's table roasted red potatoes 2

I like pan fried little red potatoes browned in butter.

Or you might serve a nice big salad – delish!

Or how about a helping of my country green beans made with bacon, onions and tomato? Cook in an Instant Pot with little red potatoes? Success!!

at mimis table country green beans

Click the pic for the recipe.

This recipe is a no-brainer; very cook friendly. If I’m making salmon for just the two of us I either get a smaller filet or I bake a giant one so we have leftovers. If you’re using a smaller filet, you’ll need to adjust the cooking times. This leftover salmon is the best as an addition to salad, with eggs and potatoes for breakf, or just by itself!

Feeling a cooking adventure on the horizon?

This is a FABULOUS leftover recipe. Toast a couple of English muffins, poach eggs, and whip up a batch of blender Hollandaise. Thinly slice red onion and fresh tomato. Place the onion and tomato on 1/2 muffin. Top with a piece of salmon and then an egg. Dollop with your beautiful Hollandaise and sprinkle with some fresh chopped parsley. Heavenly!

at mimi's table fish icon at mimi's table signature line fall

Easy Blender Hollandaise

Luscious Oven Baked Baby Back Ribs

 Luscious Oven Baked Baby Back Ribs

These ribs are phenomenal!   I mean, who doesn’t like juicy, “fall-off-the-bone,” savory pork ribs?  To begin, I used a spicy dry rub called “Soul Dust” I found at Kayotic Kitchen.  I was attracted to this rub, because it uses turbinado sugar, which I just happened to have in my pantry – don’t ask me why.  Turned out, the rub is very fragrant and spicy.  The smell as the ribs are baking is out of this world.  I wonder if there’s a candle out there that smells like this – I’d buy it in a heartbeat.  To me, there’s nothing better than the smell of pork and garlic baking in the oven.  I just love it!  And because these ribs are slow baked, the porky-rib smell wafts through the house for hours.

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Outstanding Homemade Hamburger Buns

grannie geek, outstanding homemade hamburger buns
Outstanding Homemade Hamburger Buns

Just in time for tailgating parties and fall picnics, or just for yummy sloppy joes and pulled pork sandwiches, these delicious hamburger buns hit the mark.  Now that I have a little more time on my hands, I also have more time to do lot more bread baking.  I love homemade yeast breads.

I found this phenomenal recipe at Brown Eyed Baker, where the author, Michelle, described these buns as “light and sturdy, tender and moist.”  Michelle said these buns will stand up the most hardy burgers or cheeseburgers, but the little nooks and crannies inside lend the buns well for saucier fillings, like spoonsful of sloppy joes, and forksful of pulled pork.  I’ve made them three times now, and slathered spoonsful of sloppy joes, forksful of pulled pork, and even toasted them for a large breakfast sandwich of fried egg, bacon or sausage with a slice of cheese. One morning my husband toasted one and ate it with his scrambled eggs like he would toast.  Shiny and slightly sweet, Richard and I fell in love.

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BBQ Brisket and Macaroni Salad

Brisket-Macaroni-SaladI don’t think there’s much better on earth than a BBQ brisket sandwich.  Well, of course there is, but this is about brisket!  I’ve made this a few times, as has my sister, and we’ve both been very pleased with the results.  This sandwich on this particular night was served with homemade macaroni salad and homemade buns.  Let’s just say I was gearing up for this for a few days.  Please excuse my messy plate and thumb print in the bun . . . it sure was delicious, though!

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Sweet & Hot Barbecue Sauce

grannie geek sweet & hot barbecue sauceI can’t take credit for this luscious barbecue sauce.  The original recipe is at Mel’s Kitchen Cafe.  I was looking for a new recipe that was liquidy, not chunky, and I was happy to find this one.  I used it in my recipe for Father’s Day Ribs Fit for a King.  I’ve used it several times before and after Father’s Day, and just love it.  It’s a good all purpose sauce for ribs, chicken, pork chops, brisket, sausage, pulled pork – whatever grilling mood you’re in.

Prior to finding this recipe, I made Tyler Florence’s Ultimate Barbecue Chicken sauce.  It was delicious, but I grew tired of little chunks of stuff falling off the meat into the grill.  And I like my BBQ sauce hot and sweet, made with sugar and molasses.  I tweaked the original just a bit by substituting jalapeno jelly for some of the brown sugar.  Richard was happy the recipe also includes liquid smoke, which is one of his favorite sauce ingredients.

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Father’s Day Ribs Fit for a King

grannie geek father's day ribs fit for a king
Father’s Day BBQ Ribs fit for a King!

Who doesn’t love barbecued pork ribs?  I just love pork in any form.  My mother made ribs for us on several occasions, but she used an entirely different technique.  Mom cut the ribs into 2-3 rib portions, boiled the ribs until they were barely tender, cooked them for a while longer in a sauce of ketchup and vinegar, and baked them for a bit before serving.  Mom said this was her father’s favorite way to prepare ribs.  She put a “garbage bowl” in the center of the table where we would discard rib bones devoid of meat, gristle, everything.  We loved ribs.  If we’d figured out a way to eat the bones, we would have done that too with another slathering of her very simple sauce.

Through the years, I’ve experimented with a variety of porksicle cooking methods.  Regardless of the technique, I had empty plates and lots of bones.  But during a visit last summer, I decided to give the ribs a dry rub gently baked in the oven and then sauced.  The recipe was a special treat in celebration of my daughter’s family’s visit to Montana.  Brock, my son-in-law raved about them, so I knew I was onto something good.  I tried to finish the ribs on the grill, but they were so tender, falling off the bone, that I decided to bake them off in the oven.

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