Sunday, August 8, 2010

Toaster Oven Salmon | Recipe

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Today's post is a great recipe for baked salmon that is both quick and healthy.  See the bottom of this post for ways to change this recipe and a good idea for kabobs.

Toaster Oven Salmon:

Serves 2-3.  About 35 minutes to prepare and cook.

Wild caught salmon (skin attached) for two to three people
1 tspn of minced garlic, powdered garlic, or garlic oil
1 tbsn of herbs de provence
2 tbsns of diced onions
olive oil
sea salt (optional)

Place the thawed fish in a glass pyrex or baking pan. If it's a baking pan, line it with aluminum foil for easy cleanup. Drizzle on some olive oil and spread it with a spoon. There should be enough oil to spread evenly over the fish, but not so much to leave it oily.  Spread the garlic in the same manner.  If it's garlic powder, just use a few shakes.  Add a couple of shakes of sea salt if you want but do not over salt your fish.  Repeat with the herbs de provence. Evenly place and spread the onions over everything. The onions will cook enough to not be too strong so don't be afraid if you're normally conservative with onions.

Awesome Tip of the Day:  Gloves.  Use them.  I buy boxes of non-sterile medical exam gloves from Costco for a pretty good price.  They last a long time and make onion, chicken, and fish jobs much more sanitary and avoid the long term smell on the hands.  They also make cleaning the bathroom much more pleasant.

Preheat the oven or toaster oven to around ~450 F. It's tough to say since each oven and toaster oven is different. Cover with aluminum foil and bake for 15-20 minutes or until it's just about cooked. Remove the aluminum foil and bake for another five minutes or so. The fish is ready when you insert a fork in it, twist it slightly, and the fish separates along it's natural grain easily. The aluminum foil is there to keep it moist and prevent burning. Taking it off at the end toasts the top just slightly. If it doesn't feel like toasting, put it on toast or broil for a couple of minutes instead.

Once the fish is cooked, it should separate from the skin easily with any spatula. Most if not all of the little cartilage "bones" should have dissolved by now, but you never know.

Alternatives: You can omit the herbs de provence or substitute for rosemary and it still tastes great. Garlic is not necessary, it just works. A little or a lot of onions is just personal taste. You can mix and match as you see fit. A good spread of mustard instead of olive oil makes this amazing as well, although it may or may not go well with herbs. Try cooking cubed potatoes with olive oil in with the fish. It's actually pretty good.

If you have enough space, some little kabobs with tomatoes, mushrooms, bell peppers, onions etc. can cook on the side in the oven or toasted in the toaster oven while the fish is cooling off. They should be first basted in some kind of olive or sesame oil to prevent them from drying out. A little 21 seasoning mixed in that oil makes for pretty good kabobs. They have to be watched carefully though, and flipped half way.


  1. make sure the gloves are the powder free kind.

  2. Hello,

    Thanks for the tips. It gives me more information about Gloves.

  3. If it doesn't feel like toasting, put it on toast or broil for a couple of minutes instead.Emily