Baked Salmon and Wild Rice

I’ve been looking forward to making the salmon I bought at Aldi.  We usually don’t get salmon because it’s not as cheap as, well, chicken. I am so glad we bought some as a “treat,” though!

Since I’ve never actually made salmon before (isn’t that a shame??), I decided to try a recipe from my sister Tammy’s website that I knew was reliable.  I definitely didn’t want to experiment on my precious salmon. I followed her recipe almost 100% – I just didn’t have lemon pepper and did the directions only slightly differently.

As you can see, this turned out just perfectly!  I decided to pair the salmon with something perfect with any fish – wild rice!  We were so satisfied with this meal!

Although I suggest you look at her recipe as well, here’s how I made it!

Baked Salmon

- Salmon fillets (I used four)

- Fresh-squeezed lemon juice (I used the juice from 1/2 a lemon)

- Liquid smoke

- pepper

- salt

Directions:

1. Preheat oven to 425 degrees Fahrenheit.  Line a cookie sheet with foil, and place a metal cooling wrack/wire rack on top of the foil.

2. On a plate, liberally season both sides of each fillet with the lemon juice, liquid smoke, pepper, and salt.  Although Tammy mentioned that she uses a spray bottle for her liquid smoke, it worked fine for me to just pour it onto my fingers and apply.

3. Place each fillet (skin-side down, if applicable) onto wire rack, and bake for 15-20 minutes.

I tried to demonstrate that it was flaky.

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