garlic salmon filets

The prediction of interesting recipe potential from the new Armenian sister-in-law from Lebanon turns out to be correct as she matures in the American kitchen, surrounded by new food possibilities and an open mind. We've done salmon in various ways, but this one struck home by a direct hit to the weakness-for-garlic nerve. Ani only accepts a 2/3 portion so bob went for the remainder after finishing his own full portion. And when baby Barkev refuses to eat his little piece carved out of his mom's portion and dinner is about over, bob makes his move. But as the first forkful rises from the bowl a screech puts on the brakes and bob hurriedly returns the untouched fish to the crying baby. Who continues to refuse it from mom. Must be an ownership thing. A bit later, bob gets it anyway.

No need to steal this from screaming babies. Just make a little extra.

ingredients (for 4 adults)

2 lbs salmon filets, skin removed
2 big cloves garlic, pressed
1 lemon, juice of
1/2 t salt
1/4 t Middle Eastern red pepper
1/4 t black pepper
1/4 t Middle Eastern allspice, okay just regular will do
1/4 t Old Bay seasoning
2 T olive oil


  1. Divide fish into 1/2 lb serving cross-sections, or as desired.
  2. Combine the rest of the stuff, coat the fish and let sit only 15 to 20 minutes, otherwise the fish begins chemical cooking, darkening in color.
  3. Bake in a preheated oven 350 for 15 to 20 minutes.
  4. Serve with some freshly squeezed lemon juice.


  1. The spice amounts are guestimates, since the cook cooks by eye, but the relative proportions are right.
  2. We've had Old Bay seasoning lying around the kitchen for some time from another in-law fish dish made on the premises, but never knew exactly what to do with the stuff until now.
  3. Obviously other fish can get the same treatment. We'll be experimenting.
grlcslmn.htm: 16-aug-2006 [what, ME cook? 1984 dr bob enterprises]