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