Recipe by GIR1IEQ
"This is an extremely simple, but very enjoyable main course. I generally stick it in the oven, then make potato wedges or my squash (sauteed yellow squash and zucchini) while it's baking. I began using sage on salmon during my college years, when I grew entirely too much of the herb, and put it in pretty much everything. It became my favorite herb, and lends a delicate and unexpected taste and scent to this dish. I tend to cook the salmon in the oven during the winter, but grilling works nicely as well, especially charcoal grills."
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dried sage leaves
ground cayenne pepper
I am giving this recipe a 5 star even though I changed it. Both my children liked the salmon and that makes my life easier!!
When I began the prep. I realized I was out of sage so I just used what I had: thyme, paprika, and lemon pepper. I had cayenne but omitted due to the little ones. Then I added garlic, some ginger and a bit of dill. Cooked the salmon with virgin olive oil in a skillet and towards the end of the process I threw in some sherry and put a lid on and simmered for about 5-10 minutes. I did not add any salt.
Results: My 3 year old had thirds, and my 5 year old had seconds.
Never cook with aluminum as it is unsafe to your health! This will be good if it's cooked in a covered casserole dish (and a little liquid (wine or juice) is added.
Really good recipe. I made this twice in one week since it was simple and elegant. I served this to company. I used olive on the bottom instead of spray. I added fresh garlic and rock salt to the herb mix. This is a keep.
20427 is a wacko, cooking with aluminum foil is done all the time, I'll try this recipe this weekend & I'm sure to be alive on Monday. Stay tuned for further information !!!!
TO THE PERSON WHO SAID COOKING WITH ALUMINUM WAS BAD FOR YOUR HEALTH, YOU ARE BOTH RIGHT -AND- WRONG. It is only dangerous to cook with aluminum IF you have ANYTHING acidic(wine, vinegar, tomato, etc). ANYTHING NON-ACIDIC WILL NOT LEAD TO TOXIN LEAKAGE. Made this last night. I left out the cayenne pepper(hubby can't eat spice) and threw in ginger instead. I know, weird, but it gave it a nice bite. I didn't wrap the fillets in aluminum foil...I ran out with only enough the cover the top...LOL. I put them in a glass Pyrex casserole and then covered it with the last of my aluminum.
Very Good. I didn't have any fresh herbs on hand so I used the dry one's I had. I aslo believe that gralic salt is a must add on this one. My new favorite salmon recipie, thanks!
I've got 3 boys-12, 6 & 3-who not only ate their salmon, but wanted more. In the worlds of my 6 year old "it's the BOMB Mom!" Very easy to make, this is definitely a keeper!
Sprinkled with dried thyme, ground paprika, lemon pepper and dill weed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 199
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