My Monday Night Dinner Salmon Recipe

Hey y’all,

Since there’s only a few {holy, precious} days before Monday, I’m sharing with you my Monday night dinner recipe.  It’s super easy, can be completed in less than 20 minutes and is delicious!! It’s so good that my husband and I really don’t eat salmon when we’re out anymore because we like this recipe better. 🙂

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Prep Time: 5 min            Cook time: 12 – 15 min                    Total: 20 min


1 pound of Verlasso Salmon

San-J Organic Tamari Gluten Free, Reduced Sodium Soy Sauce

Olivado Extra-Virgin Avocado Oil or Expeller-pressed Grapeseed Oil

Organic Garlic Powder (and other spices like Turmeric, Cumin, Coriander, Cajun, Fresh-Ground pepper)

Fresh Dill

1 Lemon

1 Corn on the cob

2 Sweet potatoes

Makes dinner for 2.  Double the recipe for 4 people.

Over the last year, I have discovered Verlasso salmon.  It has a very mild taste and when seasoned properly (which I will walk through in this recipe), it becomes moist and flaky.  If you had told me to buy a non-wild salmon filet a few years ago, I would’ve scoffed in your face.  I try to be very careful about what I put in my body (and what I feed my family) and am all about all-natural, un-processed, organic (for the most part) whole foods.  About 6 months ago when I was buying my weekly salmon filet at Central Market, the seafood specialist asked me if I wanted to try the chile-farmed Verlasso salmon.  I was about to tell him that I don’t do farmed, but he went on to explain that this type of salmon is sustainably farmed and has become a viable alternative to the wild Alaskan salmon I was used to buying.  It was also half the price so I decided to try it! Of course I went home and did some research on it as well (a good article can be found here).

After preparing it once, my husband and I liked it so much that I have not gone back to the wild alaskan salmon since! The different types of wild salmon that I used to buy had a much harsher flavor and I love how tame the Verlasso salmon is.

So here’s how you prepare it:

  1. Heat oven to 450 degrees F on Bake
  2. Cut the filet into 2 (or 4 pieces)
  3. Cut the lemon into halves (keep one half whole and cut the other half into slices)
  4. Line the baking pan with foil
  5. Drizzle avocado oil (or grapeseed oil; both are great for high-heat baking) onto the foil
  6. Place the salmon filets onto the baking pan
  7. Squeeze half of the lemon onto the filets
  8. Pour soy sauce on the filets to cover them with a thin layer
  9. Season the filets with garlic, turmeric, coriander, cumin, cajun seasoning, fresh-ground pepper (I throw all of the seasoning I have in my spice cabinet onto it 🙂 )
  10. Bake the salmon for 12 minutes (if it’s less than one inch thick, you could try for 10 minutes; if it’s more than one inch thick, it will probably be more like 15 minutes).
  11. Take it out and cut through the middle of the filet.  If it’s too pink, put it in for 3 more minutes.  The most important part is to not overcook it.  We prefer our salmon a bit more raw but it’s all about your preference.
  12. Take out of the oven, sprinkle dill over the fish and put a lemon slice on each fillet.

Since it’s my Monday night meal and I NEVER feel like cooking on a Monday (since I’m still in my weekend hangover), I pair it with corn on the cob (2 min in boiling water) and a sweet potato (8-10 minutes in the microwave).  Sometimes, I’ll chop up a side salad to go with it as well while the salmon is cooking!

Shop the post here: Williams Sonoma Baking Pan // West Elm Spatula (old, similar here) // Copper Utensil Holder // Kate Spade Charlotte street dishes // Bamboo cutting board // Wusthof Knife // Olivado Olive Oil  or La Tourangelle Grapeseed oil// Gluten Free, Reduced Sodium Soy Sauce // Organic Garlic Powder // Organic Turmeric Powder


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