Salmon

I read somewhere that you should cook salmon at a lower temperature for a longer period of time because it helps to melt the fats, distributing them throughout the fish and creating a tender, juicy, delicious dinner.  So I tried this, and it worked.


Preheat oven to 375.


Spray a glass baking dish with cooking spray.  Coat both sides (skin side and non-skin side) of a salmon fillet with salt, pepper, garlic powder and cajun seasoning if you have it.  I have no idea what is in this cajun seasoning my dad whipped up, but I use it on everything to give just a little kick.  


Place the salmon in the baking dish, skin side down.  Top with a few dollops of butter and stick it in the oven for about 15 to 20 minutes or until opaque.  Be careful with this opaque business though.  If you buy salmon that has been farm raised, it is going to be much more pink that wild salmon, because they put pink stuff in it to make it look..well...pink.  So when you cook it it's going to retain that pink color, instead of wild salmon that becomes less pink when cooked because you can see the fat melt throughout the fish and it becomes opaque.  I learned this lesson the hard way and totally over cooked some salmon one time that I didn't know was farm raised.  Just to be on the safe side, and if you want to eat better salmon (or anything) buy the wild stuff.  It's a little more expensive, but you want to put good stuff in your body, so buck up and pay for it.


When it's done I like to transfer the salmon to a cutting board and use a spatula to remove the skin before putting it on plates.  Just insert the spatula between the skin and flesh and slide it right on through, it's really easy when the fish is cooked.  It's a nightmare to remove the skin before the salmon is cooked.


Enjoy with a nice salad or sauteed veggies.