Baked Salmon 2 Ways - Herb Crusted Salmon vs Lemon-Ginger Salmon
One way of baking salmon that produces a beautiful herb and salt crust on top of the salmon and uses no oil. Another way of baking salmon that uses fresh flavors that goes well with any seafood - lemon, butter, garlic, ginger and chili, a feast for the senses! Don’t tell me I don’t spoil you!
Happy Valentine’s Day from me to you - two of my favorite ways of making salmon, that only takes 15-20 minutes including prep and cooking time!
Both ways of roasting salmon filets can be enjoyed with many different side dishes, from salads (like a fresh fennel and blood orange salad) to grains and potatoes or garlic bread.
Baked Salmon 2 ways
Salt and Herb Crusted Baked Salmon (no oil) makes 2 portions
1/4 tsp basil
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp salt
1/2 tsp oregano
2 filets of salmon about 110g per portion
Mix all the herbs and salt together. Top the salmon (110g of salmon per portion) with the mixture and bake for 10 min at 180C
Lemon and Ginger Baked Salmon (good for any seafood) makes 2 portions
1 lemon
2 cloves garlic
1 thumb-sized piece of ginger
Chili to taste, depends on how spicy you like it!
2 filets of salmon about 110g per portion
About 25g of butter
In a small bowl, zest and juice the lemon. Crush 2 cloves of garlic into the lemon.
Peel the skin off a good thumb-sized piece of ginger (this is easiest done with a spoon). Grate the ginger into the lemon-garlic mixture and add a pinch of dried chili, to taste, or finely chop a fresh chili. Mix well together.
Top the salmon (110g of salmon per portion) with the mixture.
Top everything with some pats of butter and bake in the oven for 10 min at 180C.
Enjoy!
Wild ramps, also known as ramsons, wild garlic, wild onion or wild leeks, are found in forests in Europe and North America in the springtime. Forage for them while you can! I’m making a delicious ramp pesto with fresh pasta in this video