I make a paste with Za’atar, lemon juice and olive oil. Spread on top of salmon that has been seasoned with salt.
Bake
Sprinkle with feta and serve

Anonymous wrote:For parties, I poach in white wine flavored with lemon, parsley, peppercorns, dill, and shallot.

For weeknights, I season with ginger, garlic and soy sauce or lemon zest and brown sugar and bake.

This sounds really good - what temperature oven and for how long poached?

This one is a winner every time. Best on the grill but good in the oven too.
https://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe-1944413

Anonymous wrote:Salmon cakes. Salmon, diced garlic, almond flour and eggs. My kids loved them.

+1, DH makes the ones from Americas test kitchen.

Anonymous wrote:The NYT miso salmon bowl recipe is beloved by my family.

It’s a big hit with my family as well.

Poached salmon with dill and herbs with green goddess dressing

Anonymous wrote:The Ina Panko Crusted Salmon is #1 in my book.

The NYT Peanut Butter Salmon is #2.

Both are easy, which is an added plus.

I take the skin off after baking, and leave the pen on the stove top for a few minutes to make the bottom crusty. It will save time to just take the skin off at the beginning.

Salmon cakes. Salmon, diced garlic, almond flour and eggs. My kids loved them.

I also do the maple mustard glaze, but other options —-

Broil with a ton of Irish butter and chopped green onion on it. Yummy.

Make like poke with orange juice, lime juice, sesame oil, a little soy sauce, qnd green onion and marinate it. Serve with sushi rice, crumbled seaweed, toasted sesame seeds, shredded carrots, etc.

The NYT miso salmon bowl recipe is beloved by my family.

I've made the NYT maple-glazed salmon recipe many times for guests and it's always a big hit. I love low-temperature roasting as a method: it's still fast, but the texture is perfect and very hard to get wrong.

Ingredients

Yield:4 servings

1(1½-pound) skin-on or skinless salmon fillet
12 fresh cilantro sprigs
2 tablespoons pure maple syrup
2 tablespoons whole-grain Dijon mustard
1 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

Preparation

Step 1

Remove salmon from the refrigerator. Heat oven to 325 degrees.

Step 2

Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.

Step 3

Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.

Step 4

Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.

I bake at 380 for around 23 minutes, depending on the thickness of the filet. Season with a little lemon juice, soy sauce and maple syrup.

I typically serve with brown rice, asparagus and some Indian lentils for a bit of spice and the nutritional value.

These are all terrific! Thanks.

Tacos