Salmon Recipes

Don’t be fooled when buying salmon. If your grocery store is selling “Wild” salmon it is either really old or they are lying. Alaska’s fishing season does not start until April and ends in June. Therefore, any salmon you buy is most likely farmed.
Want to know what a salmon farm looks like?

Basil Salmon
1½ cups fresh basil leaves
3 tablespoons plus 2 teaspoons olive oil
1½ teaspoons minced garlic
¾ teaspoon pepper
½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon plus 4 teaspoons shredded Parmesan cheese, divided
4 salmon fillets (4-6 oz. each)

1. Preheat oven to 400°
2. Combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped.
3. Place the salmon in a greased 9×13 inch baking dish. Spread 2 tablespoons of the basil mixture over fillets. (Cover and refrigerate remaining mixture for another use.)
4. Bake, uncovered, 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer until cheese is melted. Serves 4.

Basil Salmon Recipe at

No Basil? Simple Salmon
3 tablespoons olive oil
1 lemon
1½ teaspoons minced garlic
1 tablespoon chopped parsley
¾ teaspoon pepper
¼ teaspoon salt
4 (4-6 oz.) salmon fillets or one large fillet

1. Preheat oven to 400°
3. Place the salmon, skin side down, on a piece of foil large enough to wrap it in. Place in a baking dish. Rub the olive oil over the fillet, zest some of the lemon peel, then squeeze the juice of the lemon over the fillet, and sprinkle remaining ingredients on top. Wrap and seal the foil.
4. Bake, 15-20 minutes or until fish flakes easily with a fork. Serves 4.

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