Lucille’s Baked Salmon

Lucille's Baked Salmon
Lucille’s San Francisco Mild Baked Salmon

One Lucille’s Baked Salmon filet a week … that’s what most physicians would recommend!  Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.

  • Wild Salmon:
    • Typically Pacific Coast varieties such as Coho (Silver), Sockeye (Red), and Chinook (King)
    • Common forms of salmon include fillets (probably the most readily available), steaks, and whole fish
    • Make sure your fresh salmon is firm, moist, and smells like the ocean
  • Farmed Salmon:
    • Atlantic salmon is generally farmed and are grown in pens near ocean shores
    • Farming has increased availability greatly and provides salmon at a cheaper price
Lucille's Baked Salmon
Seasoned Atlantic Salmon filet

You’ll find that Lucille’s San Francisco Mild Bloody Mary Mix provides a scrumptious flavor boost over traditional seasoning options!  Unfortunately this time of year I had to resort to frozen Atlantic salmon from Costo but with Lucille’s Bloody Mary Mix as a seasoning the difference was negligible.

Preheat the oven to 350ºF.  Season the salmon filet with Lucille’s San Francisco Mild Bloody Mary Mix or if you prefer to spice it up a notch or two then try using New Orleans Nippy or Cajun Hot!

Spray a shallow baking dish with a non-stick cooking spray and bake the seasoned salmon filets uncovered for 20 to 30 minutes until the internal temperature of the filet reaches 145ºF.  I prefer to use a digital Food Thermometer but you can always use the time tested method of inserting a fork into the salmon and twisting it gently.  The salmon should begin the flake when done.  Be careful not to overcook the salmon as it will turn dry.

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