Lunds and Byerly's
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Recipe Instructions

Salmon Basics

For salmon fillets less than an inch thick, adjust timings accordingly to prevent overcooking.



Ingredients
  • 2 (6 ounce) salmon fillets, about 1 inch thick
  • 2 teaspoons Lunds and Byerly’s Island Breeze or Northern Lights Seasoning
  • 1 tablespoon vegetable oil
Directions
Rinse salmon fillets; pat dry with paper towels.

To Bake: Rub both sides of fish with oil; sprinkle flesh side with seasoning. Arrange fillets, skin side down, in shallow baking pan. Bake in preheated 400 F oven until fish just flakes with a fork in thickest part (14-16 minutes).

To Sauté: Sprinkle flesh side with seasoning. In medium skillet, heat oil over medium-high heat. Sauté fillets, skin side up, 4 minutes. Turn over; continue to cook until fish just flakes with a fork in thickest part (5-7 minutes).

To Grill: Rub both sides of fish with oil; sprinkle flesh side with seasoning. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange fillets, skin side up, 4-5 inches from medium-hot coals. Grill 4 minutes; turn over. Continue grilling until fish just flakes with a fork in thickest part (5-7 minutes).

Amount: 2 servings


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