Mark Bittman Salmon Recipe

Do you despise meal preparation? Is dinnertime a source of stress in your household? Do you waste money on food that you never eat? If this is the case, I’d like to share a simple fix that has made a major difference in my life. Mark Bittman Salmon Recipe is the ideal low-prep, a few-ingredient way for bursting hectic nights with flavor.

This simple fish meal works best with wild salmon, but if not available then farmed salmon can also do. It only takes about 15 minutes to add Mark Bittman’s excellent into Salmon.

So grab your favorite skillet pan, get ready, and follow along as I show you how to prepare this scrumptious delight.

Mark Bittman Salmon Recipe

Mark Bittman Salmon Recipe

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine French
Servings 6 People
Calories 345 kcal

Ingredients
  

  • 4 tbsp Butter.
  • 4 tbsp Chervil, Tarragon, Parsley, or Dill Minced fresh green herbs
  • 1 Salmon. Fillet weighing 1, 1/2 to 2 pounds
  • Salt and freshly ground Black Pepper to taste. Season
  • Lemon. Slices

Instructions
 

  • Preheat the oven to 475°F.
  • Place the butter and half of the minced herbs in a roasting pan large enough to fit the salmon.
  • Now put it in the oven. Heat up for 5 minutes, or until the butter melts, and the herb starts to sing.
  • Place the salmon skin side up in the pan, and give it 4 minutes in the oven.
  • Remove from the oven and peel off the skin. (If the skin does not come off easily; just cook for 2 more minutes.)
  • Season with salt and pepper and flip the fillet. Then, season with salt and pepper once more.
  • Cook for another 3 to 5 minutes, depending on how thick your fillet is and how well done you like it.
  • Cut into serving-size portions, drizzle with butter, and top with the remaining herb mince.
  • Finally, garnish with lemon slices, serve and enjoy.
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Recommended Ingredients

Isn’t it simple? For me, it’s the finest technique to prepare Salmon. Following this process, your salmon comes out of the oven at the ideal medium-rare temperature, flaky and delicate, and tastes precise as it should: fresh and juicy.

Interesting Facts

The Atlantic Salmon is the only salmon that is known to belong from Europe, and it is France’s best-selling fish. It is available marinated, fried, poached, grilled, and smoked on most of the menus all across Europe. Salmon is also the second most popular fish in restaurants, trailing only fresh cod. But it’s ranked No. 1 fish of France.

This meaty salmon meal feels very modern in a unique way, similar to how adding a French word to almost anything instantly transforms it into elegance.

It can be difficult to incorporate more seafood into your diet. Still, it’s probably worth the effort; For this reason, the American Heart Association recommends eating fish at least twice a week. Salmon, in particular, is a fantastic dish to eat if you’re seeking to improve your heart health.

Salmon is low in saturated fat and high in proteins. According to the USDA, 100 grams of salmon provides nearly 20 grams of protein. It is also a good source of vitamin B12. Moreover, it is high in potassium and other minerals such as iron and Vitamin D.

Mark Bittman Salmon Recipe; Nutritional Value & Calorie Count

Mark Bittman’s Salmon Recipe delivers beautiful, delicious salmon that doesn’t require constant supervision. This recipe has 345 calories per serving, further nutritional breakup is listed below;

  • Dietary Fiber – 0 g
  • Protein – 27 g
  • Carbohydrates – 1 g
  • Sugar – 0 g
  • Fat – 25 g
  • Saturated Fat – 9 g
  • Trans Fat – 0 g
  • Monounsaturated Fat – 7 g
  • Polyunsaturated Fat – 5 g
  • Sodium – 339 mg

How to Store the Recipe?

Refrigerate cooked Salmon in shallow airtight containers or wrap securely in heavy-duty aluminum foil or plastic wrap to extend its shelf life for safety and quality. Cooked salmon will keep in the refrigerator for 3 to 4 days if properly kept.

Yogi’s Pro Tips to Make the Recipe More Interesting

  • Take a whiff of the fish! Salmon with a strong fishy odor should be avoided. Instead, it should smell like saltwater or the sea.
  • Whether it’s a protein or produce, the general rule of thumb is always to buy the fish fresh for a much better flavor.
  • A reasonable time to cook the fish in the oven is 4–6 minutes every half-inch of salmon. Four minutes is ideal for those who love their salmon rare, while six minutes will properly cook it. The middle of the fish should be somewhat transparent and pink.

Mouth-Watering Salmon Delights For You

Conclusion

This is one of my favorite recipes because it only requires a few ingredients and is easy to make, not to mention delicious. So, what do you have to lose?  Pick up a couple of salmon fillets on your way home from work today, put on your best apron, and get ready to impress yourself with your culinary prowess. Don’t forget to leave a comment below to share your experience.

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