Not sure why this salmon is special. I think all salmon is special. We tend to only buy it when our wallets are thick. But there is always a race between tilapia and salmon in this house. Tilapia always wins because I get more for the money and I don't fret when I cook it. I always get nervous cooking salmon. When I first started experimenting with it I used to over-cook it. Then, I under-cooked it. I have baked it, grilled it and broiled it. Never pan-seared...(working on that.)When I got that about right I began experimenting with different seasonings on it.
Hubby loves salmon, when I get it right anyway. He is honest about it too. "Baby, the salmon is a bit dry." "Okay babes. Thanks." I say...secretly wanting to crawl under a rock, (or tell him to cook it himself) but appreciating the so called constructive criticism.
Despite the stress, I enjoy cooking salmon. I enjoy eating it too. And so does hubby. Even when it is dry.
I found this recipe on allrecipes.com and adapted it. I didn't have steaks so I used fillets with skin. And I used red onion instead of green. It is a light flavor recipe for salmon and can be enjoyed with just about any side dish you chose.
2 (8 ounce) salmon steaks
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice
1 green onion, sliced
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning
Place salmon in a lightly greased 8-in. square baking dish.
Top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon pepper; sprinkle over salmon.
Bake, uncovered, at 400 degrees F for 15-20 minutes or until fish flakes easily with a fork.
Please Note: I tend to not measure my seasonings.. This may explain why they parsley looks like it is attacking my salmon. Just my personal taste. :)