Baked Wild Sockeye Salmon With Baby Arugula

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Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you 🙂
Total prep time – 5 minutes
Total time from start to end – 15 to 20 minutes, depending on the thickness of the filet and your preference of doneness of the fish (internal temperature).
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Bon Appétit ! Life is Good !
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Click here for more Salmon on ChefsOpinion
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Bella’s Baked Wild Sockeye Salmon

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: trim 1.5 lbs salmon filet, remove all pin bones with tweezers, remove skin

: season salmon filet on both sides with EVO, kosher salt, garlic paste, sriracha and lemon juice to taste, place on a wire rack

: I cut up the un-seasoned skin for Bella; put the rack into a 420F pre-heated oven

: cook until salmon is done to your liking ( I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness); meanwhile, dress 8 oz baby arugula with 2 tblsp dressing of your choice; serves 2

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Bella’s Baked Wild Sockeye Salmon

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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3 comments

We do our salmon on the bbq on a piece of tinfoil on the high rack and it comes out much like this. Looks delicious with the arugula.

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Hi Anneli,
Salmon rocks ! 🙂
Cheers !

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Is that from the pristine waters off the British Columbia Coast? Beautiful salmon come from there, Sockeye, Chinook, Coho, and Chum. Then there’s is freshwater salmon, called Kokanee. Sockeye is my favourite for flavour and colour.

http://www.vancouversalmonfishing.ca/seasons-and-salmon-species/

Same here, Klaus.
Love the Sockeye for its taste 🙂
Cheers !

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