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
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.
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.