Baked Salmon with Artichokes and Lemon

One of my Mom and Dad's favorite things that I make. It is so simple and easy but also impressive for guests. Great over rice or even along side a salad. This should be enough for 4 servings.


You Will Need:

4 Salmon Fillets
1 can Artichoke Hearts, drained and quartered. I prefer in Brine or Water but in this case the marinated ones would be ok. Just don't over-do the seasonings.
1 Small jar of Capers. (Tip: Capers can be an acquired taste, they are small salty little buds that have a slight kick to them. Capote capers are larger but less intense in flavor. But definitely give them a try, they are awesome with any fish. If you don't like them, you can leave them out.)
2 tablespoons of Cavenders Greek Seasoning
1/2 tablespoon of Garlic Powder
1 Lemon
1/4 cup of White Wine (If you want to omit the wine, just add another 1/4 cup stock)
1/2 cup of Chicken or Seafood Stock
Extra Virgin Olive Oil to coat the pan and all of the ingredients lightly
Pepper to taste

Here's What You Do:
Preheat oven to 400.
In a glass baking dish lightly coat the bottom of the dish with olive oil. (I would use the smallest dish you can fit everything in while still being able to have the salmon not over-lap each other. It helps make the sauce in the bottom of the dish.)
Add Greek seasoning, garlic powder and a dash black pepper. (Most of the ingredients already have a decent salt content so I do not recommend adding more, but that's up to you.)
Mix spices into olive oil.
Toss salmon, drained artichoke hearts and capers (drained and rinsed) in olive oil and spices.
Move salmon to the center of the baking dish and spread artichoke hearts around the salmon.
Add wine and stock to dish.
Place 1-2 lemon slices on top of each piece of salmon.
Bake for 12-15 minutes or until fish is cooked through. For thicker fillets, increase cooking time accordingly. When fish is firm and flakes with a fork it is done.
Be sure to serve it with some of the juices at the bottom of the dish. Great over rice.

Creamy Baked Salmon

Andy loves this. He likes stuff with sauce, but sauces can get heavy. This was a good twist I came up with and it worked for him. It would also work with any firm fish, so switch it up! Measurements are not exact...make it fit your taste. You can make up the topping ahead of time to let the flavors mix. This is based on 4-5 portions. Really take it easy on the salt with this one, a lot of the ingredients already have a pretty decent salt content.

You Will Need:
1 cup Mayo
1/2 cup Whole Grain Mustard
1 /2 cup Sour Cream
1/4 cup Parmesan Cheese (Shredded or Grated)
1 tablespoon of Garlic Powder (not Garlic Salt)
2 tablespoons of Chives (Fresh or Dried)
2 tablespoons of Lemon Juice (Use the fresh stuff if you can)
Optional: Add a dash of hot sauce ( I recommend it)
Salt and Pepper
4 -5 Salmon Fillets

Here's What You Do:
Preheat oven to 425. If your oven burns really hot, try 400 but maybe cook it a little longer.
Mix together first 7 ingredients (if using hot sauce mix that in too).
Salt and pepper to taste but go easy on the salt since the cheese has some salt in it too.
Salt and pepper salmon fillets lightly on both sides.
Coat salmon generously with mayo mixture.
Put in a glass baking dish.
Bake for 10-12 minutes based on thickness of the fish. For thicker pieces increase baking time. When fish is firm, its done.