Baked or Grilled Salmon
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- 1 tablespoon fresh dill (½ teaspoon dried dill)
- 1 tablespoon fresh thyme (½ teaspoon dried thyme)
- 2 tablespoons olive oil
- 1 onion chopped
Butter, Olive Oil, and Lemon:
- ¼ cup melted butter
- ¼ cup olive oil
- Juice from 1 small lemon
For Oven Baking: Preheat oven to 350°. If you are using a convection oven use the pure convection setting and preheat to 325°. This setting will give the salmon a moist interior and a slightly crisp exterior.
- For Grilling on a Gas Grill: Preheat grill on high with all burners on. Once grill is hot, turn off middle burner and turn the outer burners down to medium-low.
- When buying fresh salmon make sure there is no fishy smell and the color of the fish is bright and shiny.
- If you buy frozen fillets you will need to get them out one day in advance. Remove from original packaging material and thaw overnight in the refrigerator.
- In a shallow pan on medium-low heat, sauté onion in the 2 tablespoons olive oil until lightly brown and tender; 5 to 10 minutes.
- Line a shallow baking pan with a piece of foil that is twice the width of the pan.
- Rinse fillets off and place in foil lined pan.
- Season the salmon with salt and pepper.
- Sprinkle on dill and thyme.
- In a small bowl, mix together butter, olive oil, and juice from one lemon.
- Pour the butter, olive oil, and lemon juice mixture over the fillets.
- Spoon the sautéd onion over the fillets.
- Wrap the foil loosely over the fillets.
- Bake at 350° for 30 minutes (regular oven). If using convection oven use convection bake setting and bake for 30 minutes at 325°.
- If you are grilling. Place foil wrapped salmon in center of grill so it gets indirect heat. If your grill has a temperature reading it should be at approximately 350°. Grill for 20 to 30 minutes.
- Fillets are ready to serve when they are a beautiful light pink/salmon color and a
paring knife inserted in the thickest part goes in and out easily.