We are right in the middle of Lent and aren’t we always looking for some great fish or seafood recipe that we can serve our family or guests for dinner on a Friday evening? I started digging through my books and books of recipes that I have collected over the years and I found one that my mom used to make for us when we had family dinners. This is a recipe you could use even for cod, but I chose salmon just because of it being my favorite and my family’s also.
This is probably one of the easiest recipes to use for baking fish and if you like cilantro and I do, you will go crazy over it. The first time I had the cilantro and lemon was just so refreshing to taste. I couldn’t get enough of it. It is also a great summer seafood entrée to grill and serve with some of your favorite white wine. I hope you get a chance to try this recipe because you will be pleasantly surprised at how wonderful it is.
- ¼-cup butter or margarine, slightly softened
- 1-tablespoon fresh cilantro, chopped
- ½-teaspoon lemon peel, grated
- 4 – 4 oz. salmon fillets
- ¼-teaspoon salt
- ¼-tsp. ground cumin
- 1-tablespoon lemon juice
- Preheat oven to 425 degrees.
- Mix butter, cilantro and lemon peel in a small bowl.
- Cover and refrigerate butter while preparing the fish.
- Spray glass baking dish with cooking spray and place salmon skin side down in dish then drizzle with lemon juice and sprinkle with cumin and salt.
- Bake salmon for 12-18 minutes until internal temperature of fish reaches 145 degrees.
- Lift fish from skin with spatula onto serving platter.
- Top each serving with a dollop of cilantro flavored butter mixture so it melts over the fish.
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli
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