Upon going to the market, it was my hope to come home with a fillet of Coho Salmon.  No Coho.  So I bought a chunk of Sockeye Salmon - and with this recipe, I knew I would have to fillet it.  Having never filleted a salmon before - it did not turn out to be too difficult.  It is not super neat and tidy - but the good news is, the bones are gone, with very little waste of meat.  Yeahhh!
And even better....I discovered I LOVE SOCKEYE!  So, So, good!  Also, as much as I love Dill, Basil is the winner for me.  Basil, or Pesto, works so perfectly with fish - particularly Salmon.  Yeahhh, summer is finally here!  And on that note - note to self:  Here it is July 5, 2011 - a.m was cool, day was quite warm, but better than anything, we finally had a warm evening...the first of the summer! 🙂
2 wild Sockeye Salmon Fillets
4 slices of fresh lemon
Juice of 1/2 a fresh lemon
Zest of one lemon
4 Tblsp. finely minced Fresh Basil
2 Tblsp. finely minced Fresh Flat Leaf Italian Parsley
5 Tblsp. Mayonnaise
Fresh cracked pepper
Preheat the oven to 425 degrees, and line a roasting pan with tin foil - enough to tightly wrap the salmon.
In a bowl, combine the Lemon Zest, Basil, Italian Flat Leaf Parsley, Mayonnaise, and fresh cracked pepper.  Mix to combine.
Lay the salmon onto the tin foil,Squeeze fresh lemon over each fillet, and slather on the Mayonnaise Basil Sauce, then lay down sliced lemons.
Wrap up the foil tightly, and bake.  Mine took about 20 minutes.  Succulent, tender, flavorful beautiful salmon - enjoy!

Ina Gawne


  1. Isn't it satisfying when you learn that you CAN do something 'cheffy' like filleting a fish?? 🙂
    When we have eaten up some more of this beef, I am going to tweek my diet to include more fish - and you are going to be my go-to person for recipes. I read through some of your older fish posts this morning - YUM!
    I can't wait to cook some of them 🙂

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