Rule #1

Salmon needs very little to make it awesome. I have seen people smoother it in sauces of all sorts, with fruit, veggies, seen it baked, fried, roasted, BBQed, seared, sashimied, you name it. I recently saw a recipe that called for the salmon to be smothered in mayonaise. Please people, keep it simple!

Salmon is at its best when it is lightly salted and peppered, a pat of butter placed in the middle and baked in a 375 degree oven until done. How long is that? Depends on the salmon, and the size and thickness of the filet or steak. It takes some experience doing it before you get the hang of it. Generally, a filet or steak will take between 20-30 minutes. Check to see if the salmon flakes easily and is a pale pink color in the middle. All you really need to worry about is that it is not overcooked. When salmon is perfect it is moist almost to the point of underdone.

Keep the fish and the plate simple and elegant. Serve the salmon with a mild vegetable such as broccoli or haricot verts, and with a light starch such as a long-grain rice. Salmon can stand on its own but it can be overpowered by what you serve it with. Honor it with simplicity!

Here is my salmon recipe of the day:

1--3-4 ounce piece of salmon filet per person with skin on.

Lightly oil with Olive Oil

Sprinkle with Kosher Salt and fresh ground pepper

One pat of fresh creamery butter in the middle of each piece of fish.

Pre-heat your oven to 375 degrees.

Place in a baking dish skin side down. Bake in the oven for 20-30 minutes.

Remove from oven. Let rest 5 minutes before plating.