Baked or Grilled Salmon





Butter, Olive Oil, and Lemon:


  1. 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.
  2. 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.
  3. When buying fresh salmon make sure there is no fishy smell and the color of the fish is bright and shiny.
  4. 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.
  5. 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.
  6. Line a shallow baking pan with a piece of foil that is twice the width of the pan.
  7. Rinse fillets off and place in foil lined pan.
  8. Season the salmon with salt and pepper.
  9. Sprinkle on dill and thyme.
  10. In a small bowl, mix together butter, olive oil, and juice from one lemon.
  11. Pour the butter, olive oil, and lemon juice mixture over the fillets.
  12. Spoon the sautéd onion over the fillets.
  13. Wrap the foil loosely over the fillets.
  14. Bake at 350° for 30 minutes (regular oven). If using convection oven use convection bake setting and bake for 30 minutes at 325°.
  15. 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.
  16. 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.


Serves 4 adults.

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