This recipe was an absolute surprise, one of those “toss some ingredients you have on hand together, be creative, and hope for the best” victories. I hope you like it too. I made it for my girlfriend one evening after bringing home a red salmon from a small lake in Palmer, Alaska. The fish was quite red, had certainly been heading up stream for some time, but not spawned out yet. That said, let me set the record straight. For a fish snob, eating a red salmon once it has turned that deep, dark, blood red and having been out of the ocean for a long time and nearing the end of it’s life is unheard of. They wouldn’t think of it, and why should they? Folks in Alaska have plenty of fresh, full-of-life fish to enjoy. However, I’m here to tell you that this fish was delicious. Had I not known, I would never have guessed it to be nearing the end of it’s spawning run, aside from the fact that the meat was very white. So, if it looks gross, beat up from river rocks, dieing from lack of nourishment, patches of color and skin missing, then absolutely do not eat it. But, if deep red yet looking perfectly healthy, your taste buds will approve. Red delicious has nothing to do with apples, but consider oranges, and with that here’s the recipe.

Recipe Ingredients:

  • Fresh, red salmon (other salmon optional)
  • Orange juice
  • Butter
  • One tomato
  • Soy sauce
  • Oregano
  • Olive oil
  • Cajun’s Choice, Blackened Seasoning (however, you’ll not be blackening this fish)

Recipe Directions:

With oil or butter, coat the bottom of a baking dish, one long enough to accommodate the length of your salmon fillet and about 1.5 or more inches deep. Fill the dish about 1.4 inch full of orange juice. Next add a few dashes of the soy sauce, more if you like salty food, less if you want to be able to get a hint of that orange flavor. Next, add 1/8 cup olive oil. Lightly swirl the ingredients together.

Place your fillet, meat side down, in the liquid. Then turn it over so that the skin side is down. The liquid should rise up around the edges of the meat, but not submerge the entire fillet. If so, pour some liquid off.

Sprinkle a good helping of the blackened seasoning on the salmon, enough to coat it with flavor, but not overpower it. Remember, you want to be able to get a taste of the sweet orange in there somewhere. Next, sprinkle a bit of oregano over the top. Ten, cut the tomato into thin slices and place along the center of the fillet in a row, once slice for every helping of fish you might serve or one slice for every 1.5 inches of fish. Then, between the tomato slices, add a little butter that will melt during cooking.

Let this dish marinate. I prefer two hours in the fridge, but even 20 minutes will help.

Preheat your oven for 350 degrees. When ready, place the dish in the center of the oven and set your timer for 20 minutes. This is a good, average time for a fish fillet. The meat should still be moist and fibrous, but come apart easily, not dry and in flakes or chunks. 20 minutes will put you nearly right on the money a majority of the time unless you prefer your fish well-done.

Take it out of the oven at the first sound of the buzzer; even two minutes longer could overcook the meat to dryness.

Let cool and enjoy. Although spicy and flavorful on top, you’ll get just a hint of sweet meat in the aftertaste, and this fish dish goes down smooth.

*Please comment below if you make this recipe or any improvements.

Click here to “Learn How To Fillet Salmon”


Red Salmon Spawning in River