Salmon, twice as good

Salmon, twice as good

Salmon, twice as good

It’s hard to say which of these two salmon recipes is the best because both are delicious. The bonus is that each one is pretty simple to prepare. Just a few minutes before I sat down to type this, we had a meal of salmon cooked using the first recipe. We’ve had it a number of times and it is a treat to cook and to eat. Either recipe can be done on the barbeque, or in the oven. Both call for 1 to 1-1/2 lbs of salmon and can be adjusted for more or less.


  • RECIPE #1
  • 2 tbsps chopped parsley
  • 3 chopped garlic cloves (or prepared chopped garlic)
  • 1/2 to 3/4 tsp Dijon mustard
  • 1/2 tsp sea salt or table salt
  • A pinch of black pepper
  • 2 tbsp olive oil
  • 2 tbsp lemon juice and lemon slices to make it pretty
  • RECIPE #2
  • 1/4 cup mayo
  • 2 tbsp Dijon
  • 2 tsp brown sugar
  • 2 tsp lemon juice
  • 1/2 tsp dill
  • 2 pinches black pepper



  1. Preheat oven to 450 F, or high on the barbeque.
    Mix the above ingredients together to form a sauce. 
    Line a cookie sheet or flat pan with tinfoil. Lay out the salmon pieces and brush the sauce on. 
  2. Lay on lemon slices and bake at 450 F for 12 to 15 minutes (longer means more done) to suit your taste. On the barbeque you’ll have to experiment a little to make it how you want it.


  1. Preheat barbeque to high or about 400 F in oven.
    Line a cookie sheet, or shallow pan with tinfoil, or spray PAM on barbeque grate. 
  2. Cook in the oven 12 to 15 minutes, or on the barbeque 10 to 12 minutes (lid down) per inch of thickness.


Either recipe can be easily cooked and served in piece-sized tinfoil tubs with 1/2-inch sides, which can go right onto the plate. This also allows fish pieces to be cooked for different times to accommodate the preferences of those you are cooking for. Be aware that fish is really easy to overcook and dry out, but some insist that it be done that way.

Fresh lemon juice sprinkles and a chilled white wine round out either of these preparations.

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