It’s versatile enough to serve with your favorite seasonal vegetables, grains, or fresh beverages. And since salmon is high in protein and omega-3s, it feels as good as it tastes.

To cure salmon: Cover stacked fillets, not container, directly and tightly with plastic wrap and then with layer of aluminum foil. Wrap 2 or 3 bricks with foil. Place on top of fillets.

All you need are salmon fillets and store-bought Greek dressing for the juiciest, most flavor-packed salmon that pairs ...

What to Serve with Lemon-Herb Baked Salmon. One-Pot Spinach Orzo with Parmesan. Steamed Asparagus. ... Pat 4 (6-ounce) salmon fillets dry with paper towels and place on the baking sheet.

Preheat the oven to 300 degrees. Cut leek in half lengthwise and rinse well. Then cut in half crosswise. In a medium saucepan, combine 6 cups cold water, leek, carrot, celery, bay leaf, parsley ...

1. Pat salmon dry. Coat top of each salmon fillet with 1⁄2 to 1 teaspoon blackened seasoning. 2. Set air fryer to 400°F. Lightly spray basket with canola oil. Set salmon fillets in basket ...

Serve the salmon topped with a citrus-olive salsa or flake the fish into large pieces and pile over a summery Cobb salad. 7 Ways to Dress Up Grilled Salmon How to grill salmon fillets ...

Scatter fennel and onion slices around the sides of the salmon and cover baking dish with aluminum foil. Bake until the fish flakes easily with a fork and is opaque, 20 to 25 minutes. 3.

As it turns out, every salmon fillet lost 8 to 11 percent of its weight in moisture. So what’s the difference? ... Some days, I don’t buy my salmon until the day I need to serve it.