{"id":5754,"date":"2015-02-13T09:59:39","date_gmt":"2015-02-13T17:59:39","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5754"},"modified":"2015-02-13T09:59:39","modified_gmt":"2015-02-13T17:59:39","slug":"lucilles-baked-salmon","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/lucilles-baked-salmon\/","title":{"rendered":"Lucille&#8217;s Baked Salmon"},"content":{"rendered":"<div id=\"pl-5754\"  class=\"panel-layout\" ><div id=\"pg-5754-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5754-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5754-0-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"textwidget\"><figure id=\"attachment_5751\" class=\"thumbnail wp-caption alignnone\" style=\"width: 800px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon2.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"size-full wp-image-5751\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon2.jpg?resize=800%2C600&#038;ssl=1\" alt=\"Lucille's Baked Salmon\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon2.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon2.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Lucille's San Francisco Mild Baked Salmon<\/figcaption><\/figure>\n<p>One Lucille's Baked Salmon filet a week ... that's what most physicians would recommend!\u00a0 Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.<\/p>\n<ul>\n<li><strong>Wild Salmon:<\/strong>\n<ul>\n<li>Typically Pacific Coast varieties such as Coho (<em>Silver<\/em>), Sockeye (<em>Red<\/em>), and Chinook (<em>King<\/em>)<\/li>\n<li>Common forms of salmon include fillets (probably the most readily available), steaks, and whole fish<\/li>\n<li>Make sure your fresh salmon is firm, moist, and smells like the ocean<\/li>\n<\/ul>\n<\/li>\n<li><strong>Farmed Salmon:<\/strong>\n<ul>\n<li>Atlantic salmon is generally farmed and are grown in pens near ocean shores<\/li>\n<li>Farming has increased availability greatly and provides salmon at a cheaper price<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><div id=\"pg-5754-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5754-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5754-1-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"textwidget\"><figure id=\"attachment_5752\" class=\"thumbnail wp-caption alignright\" style=\"width: 300px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon1.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"wp-image-5752 size-medium\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon1.jpg?resize=300%2C225&#038;ssl=1\" alt=\"Lucille's Baked Salmon\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon1.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSalmon1.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Seasoned Atlantic Salmon Salmon<\/figcaption><\/figure>\n<p>You'll find that Lucille's <a title=\"San Francisco Mild\" href=\"http:\/\/lucillesbloodymarymix.com\/shop\/san-francisco-mild\/\" target=\"_blank\">San Francisco Mild Bloody Mary Mix <\/a>provides a scrumptious flavor boost over traditional seasoning options!\u00a0 Unfortunately this time of year I had to resort to frozen Atlantic salmon from Costo but with Lucille's Bloody Mary Mix as a seasoning the difference was negligible.<\/p>\n<p>Preheat the oven to 350\u00baF.\u00a0 Season the salmon filet with Lucille's <a title=\"San Francisco Mild\" href=\"http:\/\/lucillesbloodymarymix.com\/shop\/san-francisco-mild\/\" target=\"_blank\">San Francisco Mild Bloody Mary Mix <\/a>or if you prefer to spice it up a notch or two then try using <a title=\"New Orleans Nippy\" href=\"http:\/\/lucillesbloodymarymix.com\/shop\/new-orleans-nippy\/\" target=\"_blank\">New Orleans Nippy<\/a> or <a title=\"Cajun Hot\" href=\"http:\/\/lucillesbloodymarymix.com\/shop\/cajun-hot\/\" target=\"_blank\">Cajun Hot<\/a>!<\/p>\n<p>Spray a shallow baking dish with a non-stick cooking spray and bake the seasoned salmon filets uncovered for 20 to 30 minutes until the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">internal temperature<\/a> of the filet reaches 145\u00baF.\u00a0 I prefer to use a digital Food Thermometer but you can always use the time tested method of inserting a fork into the salmon and twisting it gently.\u00a0 The salmon should begin the flake when done.\u00a0 Be careful not to overcook the salmon as it will turn dry.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>One Lucille&#8217;s Baked Salmon filet a week &#8230; that&#8217;s what most physicians would recommend!\u00a0 Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.Wild Salmon:Typically Pacific Coast varieties &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/lucilles-baked-salmon\/\" aria-label=\"Lucille&#8217;s Baked Salmon\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-5754","post","type-post","status-publish","format-standard","hentry","category-fish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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