This famous salmon recipe started the Famous Recipe series due to its popularity in my kitchen and then on Pinterest, where it’s been pinned over 25,000 way more times than I can count. When people taste this salmon they kinda freak out. Truly. I knew this recipe was awesome because often friends would tell me their kids really don’t like salmon that much, and not to make too much when I’m having them over for dinner. The look on the parent’s faces is priceless when those kids usually clean their plate and then ask for a second helping.
I’ve refined this recipe from the original to cut down the prep time to just 5 minutes and so that you don’t have to dirty but one bowl to make the entire thing.
more reasons to love it:
- No pan to clean up
- It’s low-carb high-fat / keto / paleo /primal approved
- It tastes insanely good
- It tastes better using convenient dried herbs – really!
- It calls for ingredients you probably already have on hand.
- It comes out perfectly every time.
- It’s healthy & gluten-free.
- Even people who believe they hate salmon love this recipe.
- It won First Prize for the most shared salmon recipe on social media for 2014 from the Eater’s Choice Awards.
Famous Salmon Recipe
INGREDIENTS
- 2 lb. salmon fillet
- juice of 1/2 a lemon
- 3 T. avocado oil must have a high smoke point-do not use extra virgin olive oil
- 1 T. dijon mustard
- 4 cloves garlic chopped
- 2 dashes cayenne pepper
- 1 t. dried basil
- 1 t. dried dill
- 3 T. capers add a little caper juice if you like the taste
INSTRUCTIONS
- Light grill or preheat oven to 375º F.
- Place salmon skin-side down in heavy-duty foil with sides turned up and allow it to come to room temperature (about 20 minutes).
- Combine all ingredients, except salmon, in a small bowl.
- Whisk together and then pour over salmon.
- Place foil on medium hot grill and cover with lid for =/- 20 minutes OR place foil on a cookie sheet a roast in a 375º F oven for about 20 minutes.
- Salmon is ready when the edges are caramelized and center is just cooked and fish is light and flakey.
- The skin should remain attached to the foil when salmon is lifted with a spatula.
It seems the best things in life come from friends. Thanks to my dear friend Alicia P. for graciously sharing this recipe with me many years ago. This recipe is my adaptation. I still think of her generous spirit, warm hospitality, our friendship every time I make it.
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