Crispy Skinned Salmon Baked in Lemon Garlic Sauce
When Costco began to carry wild caught Salmon in the frozen food section, I was so excited to try it. The resealable bag was $19.99 but came with 3 pounds of filets all individually shrink wrapped. That comes out to just over $6/lb! Once I got it home, I discovered it is not fishy smelling, and it still has the skin attached.
While the skin isn't something I always eat, it is really good for my growing son. The concentration of omega-3 fatty acids is so high because the salmon's fat later is just beneath the skin, so when it is cooked with the skin on, the skin soaks up all these healthy fats.
And in case you weren't aware of the benefits of wild caught salmon, well there are tons! It has lots of B vitamins, vitamin D, anti-inflammatory omega-3 fatty acids, antioxidants (amino acid taurine) and it is a lean protein.
I cook it in a variety of ways. But in this recipe, I like to start it in the pan to crisp up the skin, then finish it off in the oven with sauce.
(4) salmon filets
2 TBSP extra virgin olive oil
3 large lemons, juiced and zested
2 cloves garlic, minced
Himalayan pink salt to taste
Fresh ground black pepper
Preheat oven to 350 degrees.
Heat the oil in a large saucepan over medium high heat. Sear the salmon, skin side down, for five minutes or until the skin is crispy.
In a small bowl, combine the lemon zest, juice and garlic. Mix together.
Flip the salmon over. Pour the sauce over the salmon. Season with salt and pepper.
Bake in the oven for 10 minutes.
Turn the oven to broil and cook 1 - 2 minutes longer, crisping and browning the skin. Watch closely!
Serve with a big leafy salad and brown rice. Spoon the pan sauce over the salmon and rice. Sometimes I like to chop everything up (salad, salmon and rice) and toss together for a rice bowl.
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