The American Heart Association suggests consuming at least two servings of fatty fish, like salmon, every week to obtain natural Omega-3 fatty acids. Kokanee salmon is a non-coastal freshwater species of fish that lives in coldwater lakes and rivers and reaches a size of one to five pounds. Preparation is quick and easy and these Kokanee fillets take no time at all to bake. Serve them up with rice and vegetables to round out your healthy salmon dinner.
Things You'll Need
2 Kokanee salmon fillets, 2-5 lbs. each
2 whole Kokanee salmon
Lemon pepper seasoning
1 yellow onion
Salt and pepper to taste
2 bunches fresh rosemary
Red and yellow bell peppers
1 red onion
Simply Baked Kokanee Salmon
Preheat the oven to 350 degrees. Cover a cookie sheet with aluminum foil. The aluminum foil makes cleanup a breeze.
Heat 2 tbsp. unsalted butter in a saucepan until it is melted.
Combine the melted butter, the juice of one lemon, and 1/4 tsp. dill weed in a small bowl.
Use a knife to cut the skin from the salmon fillets and place them on the aluminum foil.
Pour the butter and lemon juice mixture over the salmon fillets. Sprinkle with salt and pepper to taste. Use a knife to thinly slice a lemon and place the slices on top of the fillets. This adds to the moisture and lemony flavor of the baked salmon fillets.
Bake for 20 minutes until the fish flakes when you test it with a fork. Set the oven to broil for two to three minutes to make a crisp crust on the salmon.
Preheat oven to 350 degrees. Place a sheet of aluminum foil on a cookie sheet.
Combine 1/2 cup chopped yellow onion, 1/2 tsp. lemon pepper, 1 tbsp. dill weed, 3/4 tsp. Cajun seasoning, 1 tbsp. mustard relish, 2 tsp. cream cheese and 3 tbsp. mayonnaise in a small bowl.
Lay each whole salmon on aluminum foil and sprinkle with salt and lemon pepper seasoning. Use a spoon to stuff the prepared mixture inside the salmon.
Use a knife to thinly slice a lemon. Place the lemon slices on the salmon and close the aluminum foil around the each whole salmon to create packets. Place the packets on a cookie sheet.
Bake for 12 minutes on one side. Flip fish packets and bake for an additional 12 minutes. The fish will pull away from the bone and skin easily.
Rosemary Salmon with Vegetables
Preheat oven to 350 degrees. Place a sheet of aluminum foil on a cookie sheet. Place one bunch of fresh rosemary on the aluminum foil.
Use a knife to remove the skin from two Kokanee salmon fillets. Sprinkle salt and pepper on the fillets, drizzle 1 tbsp. olive oil over the salmon and place the fillets on top of the rosemary.
Use a knife to slice the red onion. Chop fresh broccoli florets, one red bell pepper, one yellow bell pepper and four red potatoes.
Place the vegetables on top of the salmon fillets and cover with the remaining rosemary. Squeeze the juice of one lemon over the vegetables. Sprinkle with salt to taste.
Close the aluminum foil over the fish and vegetables and bake for 20 minutes.
If you prefer, you can skip broiling in section one for a softer crust on the salmon fillets. Serve the stuffed salmon packets individually on a plate to preserve the heat and aroma until you are ready to eat. Baked Kokanee goes well with rice pilaf and salad greens.