Mom's Yummy Salmon

Let me start off by saying that I hate salmon.  I like the color, not the fish.  But I keep hearing about how good it is for me and how I should eat it, blah blah blah.  And yes, I've had it before.  I had it at my sister's wedding and it was wonderful.  However, I'm convinced that it wasn't salmon because it was so good.  It was blackened.  I tried ordering that out at a restaurant and it was gross.  Therefore, the wedding salmon wasn't really salmon.  hehe.


So leave it to my mom to invite us over for dinner a few months ago and server salmon.  You see, I trust my mom.  And she knows I don't like fish...but this is the same woman who told me that I would like tilapia and she was right.  And she was right about her salmon.  I loved it.


And a few weeks ago I found some salmon that comes frozen in little individual packages and I thought I'd try it.


What is nice about buying it that way is that it was 1.  on sale for a dollar each and 2.  I don't have to defrost it before cooking, so I could make it when I was ready and wouldn't be able to blame "defrost time" on why I shouldn't.


I called Mom this afternoon to get the recipe, which she recited off the top of her head while she was out driving the golf cart in Florida with my dad--they were running errands to the hardware store and grocery store.


I cooked up some roasted potatoes and a vegetable medley to serve with the salmon.  And I altered Mom's recipe from chives to green onions (because I couldn't find the chives I thought I had in the house).


So here it is.  You can double/triple it but since it was just us tonight...


Serves 2


2 frozen (or fresh*) salmon fillets
2 green onions, chopped (the white and the green part) (or 1-2 Tbsp of chives)
1/2tsp Worcestershire sauce (or to taste)
4Tbsp of mayonnaise


Preheat the oven to 350°*.  Put the salmon in a baking dish and mix the green onions (or chives), Worcestershire sauce and mayo in a small bowl.  Pour/spread the mayo mixture over the fillets.


Bake the salmon in the oven for about 25-30* minutes.  At about 25 minutes, remove it from the oven and check to see if the internal temp is 160°.  I basically cooked mine until it was 160° internal temp.

*Note:  The directions on the salmon package say 450° and 25 minutes from frozen.  You can try it that way...next time I make this I will see if it works.  However, if you're using fresh (not frozen) salmon, I would try 350° first.