Cold Start Salmon 2 Ways

Course Main Course

Ingredients

Quick Weeknight Salmon

  • 2 pounds salmon (can leave whole or cut into 6 portions)
  • 1 tbsp FRENCH PANTRY Meyer Lemon Oil (or sub FRENCH PANTRY EVOO)
  • FRENCH PANTRY Salt and Pepper, to taste
  • 1 tbsp FRENCH PANTRY Fish Herb Blend (or sub FRENCH PANTRY Herb Blend of choice)
  • 1 lemon, thinly sliced

Blackened Salmon

  • 2 pounds salmon (can leave whole or cut into 6 portions)
  • 1 tbsp FRENCH PANTRY Meyer Lemon Oil (or sub FRENCH PANTRY EVOO)
  • Homemade Blackened Seasoning (below)

Homemade Blackened Seasoning (great on salmon, chicken, shrimp, pork, steak, etc)

  • 1 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cracker pepper
  • 1/4 tsp thyme
  • 1/4 tsp cayenne

Instructions

  • Place Fleximat or 13x9x2” Rectangular Mold onto Perforated Baking Sheet and set aside.
  • Place salmon filets skin side down onto Fleximat.
  • Using Pastry Brush, Brush salmon with Meyer Lemon Oil.
  • Depending upon the version you are making, sprinkle with Fresh Dill and Lemon Seasoning and layer with fresh lemon slices or sprinkle with Blackened Seasoning.
  • Place salmon in a COLD oven, set the temperature to 400℉ degrees and your timer to 20 minutes.
  • When the timer is up, remove salmon from the oven and enjoy! Salmon is perfect every time!

Notes

NOTE: Mix up a double/triple/quadruple batch of the blackened seasoning so you always have some on hand!