Marinated Summer Salmon
Here’s a Tried & True summer recipe, perfect for Memorial Day, so flavorful yet so simple. Salmon has always been our favorite choice, but the marinade is also great for other firm fish, such as swordfish, halibut, cod or seabass.
1 ¼ lbs. salmon fillet, or 4 salmon steaks, or other firm fish
½ small onion, minced
1/4 c. minced fresh parsley
1/4 c. minced fresh cilantro
1/4 c. freshly squeezed lemon juice
2 Tbsp. unsalted butter, melted
2 Tbs. GF tamari
Chopped fresh parsley or cilantro
Rinse the salmon thoroughly under cold water, then pat dry. Place the salmon in a flat bowl or roasting pan slightly larger than the salmon. Combine the marinade ingredients and pour over the fish. Cover and marinate in the refrigerator for several hours or overnight, turning at least once. (In a pinch, even 1 hour of marinating gives excellent results. More is better, however.) Bring salmon to room temperature before baking.
Preheat oven to 375 degrees.
Place salmon in oven, uncovered, skin side down, and roast for about 15-20 minutes, or until fish flakes easily.
When fish is done, gently transfer to a serving platter and garnish with lemon and parsley or cilantro. Serve, spooning remaining marinade over the fish.
Note: Also delicious grilled. In that case, lift the salmon out of the marinade, place on an oiled grill rack, and cook over medium heat, turning once gently, just a few minutes per side. Simmer the marinade until onions are translucent, then serve with the grilled fish.