Growing up on the prairie in North Dakota, one rarely had the opportunity for seafood. If you did, it was usually frozen. Really frozen. And once thawed it smelled and tasted fishy. Really fishy. My dad didn't like fish and my mom didn't like to cook fish. Combining really frozen and fishy with fish hating parents and you get...a child who despises eating fish. Fast forward 25 years and I meet the Trophy Wife who hailed from Door County which is essentially surrounded by water...and fish. She LOVES fish. (Sometimes I suspect more than me!) She ate fish. Lots of fish. So, I was FORCED to learn how to cook fish. Subsequently I now have three women in my life who all LOVE fish. so I cook fish. Lot's of fish. I even eat fish. Sometimes. Miracles do happen. Really.

  • 1 Large Fresh Salmon Fillet
  • 2 Lemons
  • 2 Oranges
  • 2 Tablespoons Olive Oil
  • 2 Tsp Course Salt (Less if you desire.)

  1. Juice 1 lemon and 1 orange. Mix the juice with 1 teaspoon of salt. Place the salmon with the juice mixture in a plastic bag for about 15 minutes or covered shallow pan with the flesh face down in the refrigerator.
  2. Remove salmon from bag and place on lined baking sheet. Rub both sides with olive oil and remaining salt. Place salmon skin side down.
  3. Slice 1/3 of remaining lemon and orange and place slices on salmon flesh. Pierce lemon and orange slices so juices flow out.
  4. Bake at 350F for 20-25 minutes.
  5. Remove from oven and serve with orange and lemon chunks to be squeezed over individual servings.

3 ounces = about 450 calories

  1. Please use fresh salmon.


04/24/2016 10:44pm

Unique recipe you share, the number of peoples are making the new recipes to change the taste. The recipe you share that look like healthy food and very good in breakfast. Thanks for sharing another fascinating unique recipe with us.


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