I use wild caught Alaskan coho or chinook salmon in this recipe, not only because it tastes better than farmed Atlantic salmon, but because it doesn’t contain PCBs (chemicals with serious effects on the nervous system.) Enjoy this easy recipe when you’re pressed for time. It’s quick to clean up too!
Wild Salmon in Herb Sauce
- 4 salmon steaks
- 3 or 4 Tbsp. butter, softened
- 1/4 tsp. salt (or to taste)
- 1 Tbsp. flour
- 2 tsp. chopped fresh tarragon
- 8 fresh sage leaves, chopped
- 1-1/2 Tbsp. chopped fresh parsley
- 2 large pieces of aluminum foil
Place two of the salmon steaks on each of the pieces of foil. In a small dish, thoroughly mix together the softened butter, salt, flour, and the chopped fresh herbs. Spread the herb butter on top of the salmon steaks. Fold up the foil and make a packet of each. Place on the center rack of a 350 degree F. oven and bake for 35 minutes, or until done. Open the packets and let cool a minute or two before serving.