We just had salmon tonight so I thought I'd share our family's favorite recipe. This recipe works well for frozen salmon I buy at Aldi (and thaw first, of course):
Baked Salmon
I got this recipe from Quick Cooking magazine, where it was called “Pecan-Crusted Salmon†but when I make it, I don’t use the pecans. I also downsized the remaining ingredients to reduce waste and limit sugar. This recipe was one of the first fish recipes that my children liked (probably because of the sugar), but that has made it a “gateway recipe†to them eating more fish.
Ingredients (Ingredients in parenthesis are from original recipe, but I use the non-parenthetical ingredients)
· 1 pound salmon fillet cut into about 4 portions (4 salmon fillets about 6 oz. each)
· Milk- enough to cover fillets in a pan or plastic bag (2 cups milk)
· (1 cup finely chopped pecans)
· ¼ cup all-purpose flour ( ½ cup flour)
· 2 Tbsp. brown sugar ( ¼ cup brown sugar)
· 1 tsp. seasoned salt (2 tsp. seasoned salt)
· 1 tsp. black pepper (2 tsp. black pepper)
· Vegetable oil (3 Tbsp. vegetable oil)
Place salmon fillets in a large resealable plastic bag (or a covered dish) and add milk to cover fillets. Let stand for 10 minutes and then drain. Meanwhile, in a shallow bowl, combine remaining ingredients except oil. Coat fillets with the mixture, gently pressing into the fish.
In a large skillet, brown salmon in oil over medium-high heat. Transfer to a baking sheet. Bake at 400 degrees for 8-10 minutes or until fish flakes easily with a fork.