The Baked Salmon Recipe For Breakfast, Lunch & Dinner

  Baked salmon is pretty effortless, but depending on the time of year, salmon can be pretty expensive at your local fish market, for a lot of reasons.

  We opt for arctic char, when we want a pink, thick fillet of fish. The cost per pound is often about a $10 margin.

  And your dinner guests will never know the difference. Unless they are sea creatures themselves.

  This recipe is great for a weeknight dinner. Save your leftovers, add a touch of mayo and a healthy dousing of fresh lemon juice and herbs, and you've got one mean salmon salad to spread on a bagel, toast or dollop on top of market greens for one fancy-ass salad.

Ingredients:

-2 lbs fresh arctic char fillet

-4 tbsp country dijon mustard

-2 tbsp apricot preserves

-s&p to taste

Method:

1. Preheat oven to 375 degrees F.

2. Rinse arctic char under cold water to remove any fishy slime (this is natural, just chill out).

3. Line a baking sheet with paper towels to soak up excess grease/water. Blot fish dry gently.

4. Season lightly with salt and pepper. This is a seawater fish, homie. Remove paper towels from baking sheet.

5. In a small mixing bowl, combine mustard and preserves and spoon over the arctic char. 

6. Bake for 20 minutes, or until desired doneness.