Cooking fish with bones-in and skin-on gives them a special flavor so instead of the filets my husband brings home most of the time, I’ll ask him to cut a couple of king salmon into steaks each season. Here’s one of our favorite recipes:
Baked Salmon Steak
- 2 Tablespoons of pre-chopped garlic from a jar
- 1 onion cut into slices
- 1/3rd cup of chopped fresh parsley
- 1 ½ teaspoons of dried oregano
- 1 pinch (or more if you like) hot, red chili flakes
- 1 thin sliced lime
- Extra-Virgin Olive Oil
Preheat oven to 375
Pour a tablespoon or so of extra-virgin olive oil in a baking dish to coat the bottom. Place onion slices in the dish and put the garlic over the top of the onions. Season both sides of the salmon steak with salt, pepper and oregano. Place the steak on top of the garlic and onions. Drizzle a little evoo over the top of the steak and sprinkle the red pepper flakes on it. Arrange the sliced lime on top of the steak. Bake for about 20 to 30 minutes depending on the size or thickness of the steak. I test doneness with a fork but test it with a meat thermometer if you wish. Cook it until the internal temperature is 125 degrees. Remove it from the oven, cover with aluminum foil and let it rest for about 5 minutes until the temperature is 130-135 degrees.
Move to a serving platter, scoop out the onion and garlic mixture from the bottom of the baking dish out and serve under the salmon. You can sprinkle the fresh chopped parsley over the top before you serve it to give it a fresh taste.
—Marilyn Wheelock,
Sioux City, Iowa