Foodie Friday: Fresh Salmon Fillets

Today's Foodie Friday recipe is brought to you by a fourteen-year-old fisherman, Raylee. My bean's BFF is an avid fisherman. Which I feel is a unique and amazing activity for a kid. This summer, we have not seen hide nor hair of Miss Raylee unless she is home from camp and helping us out with soap. In the fall and winter, we see Ray-Ray almost every weekend. It has been a shock to our systems to have Ray absent from our lives for extended periods of time. However, Raylee and her family were kind enough to gift us some of the fresh salmon they caught over the weekend.

I am not experienced in cooking fish of any type. My Bean and The Bibbed Wonder are not fans of fish or seafood. However, with Raylee's help, I was able to cook the salmon in a way that both my picky eaters enjoyed. I will share with you Raylee's directions to cook the perfect fresh salmon. For people who aren't fans of fish, this fresh salmon disappeared quickly, and both The Bean and The Bibbed Wonder requested it be made again.

Cooking Fresh Salmon

Fresh Salmon Fillets with the Skin On

Two Cups of Milk

4 TBLS. of Olive Oil

2 TBLS of Honey

2 TBLS of Soy Sauce

2 tsp. of Fresh Parsley

2 tsp. of Fresh Thyme

1 tsp. of Fresh Lemon Zest

1 tsp. Minced Garlic

½ tsp. Salt

¼ tsp. Pepper

First, soak the salmon in the milk overnight. This helps to remove the fishy taste.

The next morning, rinse the salmon under cool water making sure to remove all traces of the milk.

Pat the salmon dry with paper towels and then place the salmon in a marinade container or a large Ziploc bag.

Next, combine the next nine ingredients in a small bowl. Mix the ingredients thoroughly.

Pour the marinade over the salmon and allow it to marinade in the refrigerator for 3-6 hours or overnight.

Heat a griddle or grill over medium heat. Place salmon on a hot griddle or grill and cook for approximately 6 minutes on each side. Raylee says the salmon should be lightly pink in the middle, but I overcooked mine. I prefer it overcooked.

Serve with a baked potato and fresh tomato salad. Enjoy!

If you have access to fresh salmon, I highly recommend it. Fresh salmon is nothing like the fillets one purchases at the grocery store. A big thank you to Raylee and her family for this lovely gift and the help with cooking it. On this beautiful but hot July Friday, stay safe, be smart, enjoy fresh, delicious food, and keep washing your hands. A little tip: wash your hands with a stainless steel object to remove the fish smell. Have a wonderful weekend.