Salmon... Its Whats for Dinner

Yummo!!! I would keep it simple, crushed fresh garlic, a drizzle of olive oil or butter maybe some some garlic salt, pepper and then serve it with the lemon slices and wedge to juice over it. I've found that cooking it with the lemon slices gives a bitter taste from the rind.

My fav recipe doesn't include lemon but here it is -

Salmon with Honey Mutard Glaze:

1 tablespoon packed brown sugar
1 tablespoon butter, melted
1 tablespoon oilve or veg oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon Dijon Mustard (we use Emerils Horseradish Mustard..soo good)
1 clove garlic finely chopped

1 lb Salmon

In small bowl mix all marinade ingredients

Place salmon, skin side down, in shallow glass dish. Pour marinade over slamon. Cover and refrigerate at least 15 mins but no longer than 1 hour.

Set oven control to broil. Remove salmon from marinade; reserve marinade. Place salmon skin side down on rack in broiler pan. Broil with top 4 to 6 inches from med heat 10 to 15 mins. brushing 2 or 3 times with marinade. until salmon flakes easily with fork. Discard any remaining marinade

This is the best salmon recipe we have and eat it all the time.

The MOST important thing: Don't overcook it. When it flakes; it's done. Under a broiler on a filet that can be as little as 2 minutes. For a thick steak baking it, between 5-20 depending on the heat.

SECOND most important thing: on filets you'll notice a brownish strip down the middle of it. That's called the "blood vein" (it's not a vein, it's a stripe about an inch wide). That where all of the oils and wastes travel through a fish on their way to the skin to be excreted or intestines to be pooped out. It's the "fishy" tasting part of the fish, and it's nasty. The biggest reason why fine dining salmon and home salmon is that in seafood restaurants & fine dining they know to remove that yucky tasting area. Restaraunts usually do it before cooking so none of the fishy tasting oils baste their noxiousness all over the fish, but it's difficult to do without a fillet knife. Either cut it off before cooking OR scrape it off with a spoon before serving (removes 90% of the bad flavor). Your salmon will taste a million times better.

I cracked up when I read your post title. I was just about to get up from Mamapedia and head into the kitchen to turn on the oven to start baking my salmon. My immediate reaction to reading your title was "why, yes, S., it certainly is!" I've marinated one piece in a pineapple teriyaki glaze and the other in ponzu (which is a Japanese soy/citrus sauce). Both are about to go into the oven (on roast, not bake) for 20 minutes. You could mix your lemon with some soy and marinate. Or use the lemon juice and grated lemon peel, mix with some olive oil and crushed garlic, salt and pepper and just a bit of onion or shallot, put through the food processor to make a thickish liquid and slather it over the salmon. Pretty much whatever you do with the lemon and salmon will probably turn out great! Ok, off now to tend to my own salmon!

In foil.... put the salmon, lemon, dill, garlic, butter or olive oil drizzle, and a tad of white wine over it. Salt and pepper per your taste.
Fold up the foil 'envelopes', stick it in the oven to bake, till done.

put it skin down on foil. put old bay seasoning on top, lemon, or lemon pepper. We even use canadian steak seasoning on it. wrap it up in foil and cook at 325 for an hour (until it flakes)
My kids eat it!!!

AG has it right...simple is easy and fresh. Lemon pepper will also work better in the oven, too, and then just drizzle some fresh on, as she suggested.

You could also make a melted lemon butter to drizzle on,too. Sounds delish! Have a great evening with your family....I'm sure your guy will be tickled that you considered him in the menu!

Since you got great recipes I would just add to boil a small pot of water on your stovetop with 3 cinnimon sticks, takes the fish smell out of the air! Happy Valentine's day!