Includes “How to Bake Salmon on the Grill” and “Homemade Tartar Sauce”
When Merri Ann and I go to dinner, she orders steak and I order seafood. I love seafood. So when we got our new line of Gresham and Myers seasoning, the first thing on my agenda was to try the Seafood Rub and Seasoning. And the first thing we made was baked salmon.
How to Bake Salmon
Baking is an excellent way to prepare salmon. Because it is a fatty fish, it doesn’t dry out. It’s quick and it’s easy. It only takes about ten minutes to bake.
If you would like your fish a little leaner, try baking it on rack over a baking sheet so that the fat will drip through the rack onto the pan below. Salmon is fat enough it will still be plenty moist. Line the baking sheet with foil for easy clean-up.
You can bread your salmon with crumbs or glaze it. In this case, we glazed the fish with a mixture of honey and lemon. We could have used orange or lime.
There are folks that will bake salmon on the skin, flesh side up but I prefer to peel off the skin. The skin captures fat and to me, the fish tastes stronger with the skin on it.
To peel the skin off the fillet, use a sharp, thin-bladed knife and cut between the skin and the flesh starting at the tail. Once started, you can usually grasp the skin in one hand and the fillet in the other and pull the two apart. I usually trim some of the fatty belly fat away after skinning.
Easy Lemon Honey Glazed Salmon Recipe
This recipe calls for one tablespoon of seasoning. Similar recipes call for two. One tablespoon will add flavor to the fish but the fish will be the main flavor with a mellow background of spices. If you want more flavor, try two tablespoons. It’s easier to add more spice after the fish is cooked than to take it off.
1 fillet ten to twelve inches long, about one pound
1 tablespoon Gresham and Meyers Seafood Rub and Seasoning, or equal
1/2 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon olive or vegetable oil
1 one tablespoon honey (You may use flavored honey like peach or pomegranate honey. See all the amazing honey possibilities.)
Preheat the oven to 250 degrees.
- Prepare the fillet for baking.
- Mix the remaining ingredients together.
- Lay the fillet on a baking sheet or pan or on an oven-proof grill. Coat the flesh side of the fish with the mixture. Use all of the spice mixture.
- Bake for ten minutes or until the salmon flesh becomes lighter in color and the flesh flakes when probed with a fork.
Serve with rice or orzo. We served this with black bean orzo made with ground black beans and tartar sauce.
How to Make Homemade Tartar Sauce
I really like homemade tartar sauce but it’s not necessary with salmon since the flesh is so moist.
I don’t care for the bottled tartar sauce found in the stores. I much prefer the fresh tartar sauce in most restaurants. But I like what I make at home even more. Maybe that’s because I can adjust the ingredients to get just the right taste for me.
The following ratio of ingredients is a good place to start. If you don’t like that many veggies, add a little more mayonnaise. I like mine with a lot of lemon but you can adjust it until you get just what you want.
You want the onion and pepper to be finely chopped, so finely that it blends throughout the sauce—about 1/8-inch diced. You can do that with a chef’s knife. It is easier and quicker with a plunger-type nut and veggie chopper. Pump the plunger handle and you can chop as finely as you want in a fraction of the time and trouble.
3 tablespoons mayonnaise
1 tablespoon finely chopped sweet onion
1 tablespoon bell pepper–green, yellow, or red–finely chopped
1 tablespoon lemon juice
Mix all the ingredients together. Refrigerate any leftover sauce and use within five days.
How to Bake Salmon on the Grill
You can grill salmon attached to the skin; the skin will keep the salmon from falling apart. If you place the flesh on the grill without the skin, it’ll be a mess.
If you would like to skin your fish before cooking on the grill, use a grilling basket. It’s great for seafood and veggies, is nonstick, and you can take it in the kitchen and wash it.
On the grill, you only get heat from the bottom. Salmon cooks quickly enough that that is okay.
If you close the lid on your grill, it acts like an oven. On my grill, I have a secondary shelf that sits about six inches above the main grilling surface. That’s the perfect place to bake with the lid closed.
The biggest problem with grilling fish is heat. Fish is fragile and it’s easy to have too much heat. Turn the temperature down. And don’t over-bake your fish.