Salmon is a fish full of delicious flavor and nutritional value. It’s packed with healthy fats, plus plenty of vitamins and minerals — and yet it lacks the high mercury levels that taint some of its seafood kin. Learn how to roast, poach, glaze, and grill your salmon with some of our favorite recipes.
Cooking in a packet seals in flavors — in this case, a teriyakilike combination of ginger, soy sauce, and sesame oil — but requires no extra fat.
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 4 cups thinly sliced shiitake mushrooms (8 ounces)
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
- Coarse salt
- 2 teaspoons toasted-sesame oil
- 1 teaspoon black sesame seeds
- 1 1/3 cups fresh pea shoots (2 ounces)
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.