Salmon Two Ways or Whenever I see an orange fish I always think of Nemo.

Salmon Two Ways or Whenever I see an orange fish I always think of Nemo.

Salmon Two Ways

Orange fish is one of my favorite fish to eat.

But, don’t worry, this post is not about eating Clown Fish…or even goldfish.

Orange Fish Two Ways

I found this photo on Facebook, but I do not know who to credit.  Here’s a link:  Fish Face

As I’ve mentioned before, I am a photographer and I do weddings.  (And I love them!)  However, just about every wedding I’ve ever attended as a guest and as a photographer serves salmon in the buffet line.  Salmon does not hold up well in those steamers in the buffet.  And generally, the photographers and other riff-raff eat last, which by the time we get to the salmon, it’s a sad state for the orange fish.

When salmon is not cooked properly (overcooked) then it’s brack.

Beautiful Wedding buffet

Yes!Chef! loves to cook salmon and he does it very well.

The other day I was heading down the hill to meet my daughter for her final bridal dress fitting and so he asked me to pick up something for dinner. I was quite honored when he said I could pick out whatever I wanted for dinner.  He does most of the shopping because he does most of the cooking.  Usually when I am downtown and he asks me to pick up something for dinner, he tells me exactly what he wants.  This time he didn’t.

When I walked into the grocery store, and after checking into the Starbucks Cubby to speak briefly to my youngest son who works there, I headed down to the meat department.  I was feeling almost giddy with excitement as I had not picked out anything for dinner in a very long time.   I felt…powerful.  But then, the responsibility hit.  What if he sighs from disappointment when sees what I have purchased?  What if he screams, tears his clothes and rips out his hair when he spies the inappropriate meat choice.  What if…oh, who am I kidding?  He never does that sort of thing  He would be satisfied with anything that I brought home (aside from a live chicken or offal from a goat.)

I love seafood, so I sauntered over to the butcher case and saw that salmon was on sale.  That’s it.  Didn’t need to look at anything else.

I was happy that Yes!Chef! was pleased with my purchase.  He said something about the fact that we hadn’t had fresh salmon in a long time, so he was anxious to get cooking.

This reminds me…when I was growing up and my mother cooked fish for dinner, she would never season the fish.  If I asked someone to pass the salt at the dinner table so that I could season my fish she would say, “You don’t need to salt the fish, dear.  Fish comes from the sea, so it’s already salty.”  I think she believed it, too.

My mom and dad at Fallen Leaf Lake when they became engaged

Back to Yes!Chef! and cooking the salmon.  The first night he found a recipe on entitled Tomato Basil Salmon, from which he took his inspiration.

This is probably one of the easiest recipes for salmon that I have ever seen and it tasted so fresh and wonderful.  If you serve this to your salmon loving guests, they will ask for the recipe and want to serve it to their friends.  I’ve always been told that cheese and fish do not mix, but don’t believe it.  The Parmesan is the perfect finish for this tomato and fresh basil topped salmon.  Don’t cheat by using dried basil.  Use fresh for the best flavor.  Yes!Chef! seasoned his salmon before adding the toppings, even though the original recipe did not call for it.  I would strongly advise seasoning your salmon with salt before topping it with the remaining ingredients as it really brings out the flavor of the salmon.

Also, the original recipe calls for placing the fish on a foil lined baking sheet.  We use parchment paper and wouldn’t use anything else.  Once you start using parchment, you will never go back, except for those occasional recipes that must use foil.

Here’s Yes!Chef!’s new and improved recipe:

Salmon with Tomatoes, Basil and Parmesan Cheese


  • 1 Tablespoons chopped, fresh basil
  • 1 tomatoes, sliced
  • 1 tablespoon olive oil
  • 4 tablespoon grated fresh Parmesan Cheese
Read the whole recipe on We Call Him Yes!Chef!