An easy 15-minute recipe promises “delicious” salmon with just two added ingredients. Simply Recipes recipe developer and cookbook author Coco Morante shared her favourite way to eat salmon that even her primary school-aged child loves.
She recommends salmon for quick meals as, unlike other fast-cooking proteins, salmon is “so forgiving”. With its high-fat content, salmon stays moist and tender “even if you overcook it a bit”. Coco says that salmon is delicious “anywhere on the spectrum” of medium to well done, whether it’s “barely translucent in the middle or opaque and easily flaked apart”. Her favourite way to prepare it is with two ingredients – lemon pepper and dried dill. Simply sprinkle the two seasonings over salmon fillets with some olive oil and put them in the air fryer at 200C or in the oven at 220C for about 12 minutes.
Coco recommends serving it with a few side dishes for a “fuss-free dinner” – boxed rice pilaf, steamed frozen veggies with butter and garlic salt, and some store-bought tartar sauce.
And don’t stress too much about the salmon being fresh, Experts at Taste of Home magazine say that, in the case of seafood, “fresh fish doesn’t always equate to first-rate flavour”.
The magazine says that most stores receive frozen fish that’s thawed before it goes into the fish counter, so the quality “deteriorates as the day goes on”.
Flash-frozen fish, on the other hand, is “almost always a high-quality product”, as the freezing process preserves the fish’s freshness and texture.
But don’t worry, you don’t have to wait hours and hours for your fish to thaw. Taste of Home says it’s a little-known secret that “it’s safe to cook most fish straight from the freezer”.
The magazine said one of the best ways to cook frozen salmon is by grilling it in foil. The foil “protects the frozen flesh from the grill’s harsh flames”, which can burn the exterior before the inside has thawed and cooked through. It also traps the steam inside, helping the salmon thaw more evenly.