Herb Glazed Salmon

Herb Glazed Salmon (7)

This is one of the few ways that I will eat salmon. Matter of fact, I think it is currently the ONLY way I will eat salmon. 😉 I am not a fish person. I never have been. I keep trying to convince myself that it doesn’t taste like I’m lickin’ the side of a fish tank when I’m eating fish, but I just can’t seem to escape it. However, I LOVE this salmon! This is, by far, not the most aesthetically pleasing dish, but it most definitely is yummy!!! If you are like me, and not a fish lover, this is a good recipe to try to break yourself into the omega 3’s without instant flares of nausea. 😉

First we make the herb glaze….this is very simple, and the Vitamix is my best friend for this job. 🙂

You will need:

  • 1/2 cup EVOO or (1/4 cup avocado oil & 1/4 cup EVOO)
  • 1/4 cup lemon juice (optional) I don’t use this every time
  • 2 teaspoons garlic powder
  • 4 teaspoons dried basil
  • 2 teaspoons sea salt
  • 4 teaspoons black pepper
  • 2 tablespoons dried parsley

Quite simply, I put all of the ingredients into my Vitamix container…liquids first…pop on the lid, and let it spin. I turn it up to about 6 or 7 until the herbs look like they are all uniformly blended.

This will make about 3/4 of a cup of glaze, and it will keep well in the fridge for quite some time. 😉

Next, for a 2 person recipe….

Herb Glazed Salmon (5)

  • 2 wild caught salmon fillets (4-6 oz each)
  • 2-3 tablespoons of the herb glaze

Preheat your oven to 425 degrees.

Simply place the salmon (it can even be still frozen) skin side down in a glass baking dish or other oven safe pan, and pour the herb glaze evenly over both fillets.

Herb Glazed Salmon (6)

I told you this wasn’t the prettiest looking recipe….but trust me, the algae looking stuff is really tasty! 😉

Bake for about 15 – 30 minutes depending on the size of the fillets and whether they were frozen or thawed when you put them in the oven. If they were already thawed, they will usually be done cooking within 15 minutes or so. You will want the internal temperature to read at least 145 degrees before they are safe to eat.

When I am removing the fish from the pan and getting ready to put it on my plate, I try to place the spatula between the skin and the flesh of the fish. I don’t really want to eat around the skin, so for me, it is just easier to remove it before I put it on my plate. Some people eat the skin…I AM NOT THAT BRAVE! 😉

I love to serve this with some garlic green beans or sauteed kale. I also will include a bit of rice at times if I am in the mood.

Do you have any recipes for fish that you just couldn’t do without? Do you even like fish? Let me know if you have another recipe that you think would break me of my fishy phobias! 😉


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