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JeanMarie Brownson: Stuck on what to cook for dinner? Give salmon a go

JeanMarie Brownson, Tribune Content Agency on

Salmon saves dinner. Seriously. This delicious fish cooks in no time and always feels like a treat. Salmon welcomes a world of flavors, such as soy and lemongrass, tomato basil sauce and spicy salsa. The meaty, rich fish is perfect for the grill, oven or microwave.

I’ve enjoyed my subscription to Alaskan salmon shipped frozen directly to my home. Other options include the deep-red wild-caught salmon sold fresh or frozen at reputable fish markets. If farmed salmon is an option, check the label to be sure the fish has been farmed responsibly. When purchasing frozen salmon, be sure to thaw it slowly in the refrigerator to maintain the moistest flesh when cooked.

For a fast dinner for one, microwave a 6 to 8-ounce portion of salmon as follows: Put the salmon fillet in a baking dish and drizzle with teriyaki sauce and a few drops of dark sesame oil. Cover with a lid or plastic wrap and microwave on high (100 percent power) until the flesh is opaque and starting to flake when tested with a fork, 2 to 3 minutes. Let stand covered for a minute or two to finish the cooking. Sprinkle generously with thinly sliced green onion.

Company for dinner? Oven-roasted salmon leaves the cook plenty of time to enjoy guests. Marinate the salmon in fresh citrus juices in advance, then roast the rich fish with small heads of bok choy for a sheet pan dinner sure to impress. Serve the salmon with cooked brown rice. Start the meal with a cup of chilled creamy avocado soup. Fresh berries and lemon sorbet will make this a dinner to remember.

Roast Salmon with Citrus and Bok Choy

Makes 4 servings


2 pieces skin-on, center-cut salmon fillet, 12 to 14 ounces each

Grated rind of 1/2 orange and 1 small lemon

2 tablespoons each, fresh: orange juice, lemon juice

2 tablespoons tamari or low-sodium soy sauce


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