Salmon is absolutely my favorite fish to cook and eat! The rich, colorful texture of the fish meshes so well with many different seasonings and sauces. Some of my favorite ways to cook salmon include blackening, with a cream sauce and in fish tacos. I always opt for wild salmon when possible, but fresh farmed salmon can be delightful also.
The key to cooking all fish is to make sure it is really fresh. The fat in fish starts to break down quickly and that fishy smell many people are turned off by is a result of this process. Fresh fish should not have a strong smell. I lived in Hawai`i for two years in graduate school and learned from local fisherman that ocean fish right out of the water can truly melt in your mouth and have none of that fishy smell if you cook it really soon after catch. I found this little gas station on the back side of Oahu with the best fresh poke’ I have ever tasted. The fish was so fresh it would dissolve on your tongue!
A good fresh fish does not need a lot of seasoning. The seasoning is merely a complement to the flavor of the fish.
- 24 ounces fresh salmon fillet or steaks
- 1/4 cup orange juice
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 inches ginger, grated
- 3 cloves garlic, chopped
- 2 tbsp butter, melted
- salt and pepper
- Preheat oven to 375 degrees. Place salmon fillet in a baking dish. Sprinkle fish with salt and pepper.
- Add orange juice, honey, soy sauce, ginger, garlic and butter to blender and blend until smooth. Pour mixture over fish.
- Cook for 10-12 minutes or until white fat begins to come out of fish. Serve and enjoy!
Tip: salmon is best fresh so buy your portions based on what you think your household will eat in a day or two. Herb-roasted potatoes and asparagus are great sides with this dish!