Homemade Baked Salmon and Potatoes Recipe From Home

Be sure to cook. Hey, don't forget to like, share, and subscribe to my YouTube channel. Have a nice day. Welcome back to another episode of Be Sure to Cook. Today, we're going to be making a whole baked salmon filet that's going to be delicious with gourmet potatoes. It's going to be a different type of potatoes. We've got purple potatoes, white potatoes, and red potatoes. They're going to be cut, put in a nice good buttered garlic sauce. Healthy butter, remind you. So stay tuned and let's do this together. Okay, today I'm going to use a wild Pacific salmon that has been packaged that you can get in your freezer. And I'm going to show you how to prepare this salmon. It's still fresh, just like any other salmon. You can get it, you know, they bring it in. Some people package it, freeze it, and keep it fresh. And this is what we're going to use today. Or you can get the ones that that are already unfrozen and ready. But this is really good because you can like buy these, keep these in your freezer, and you can prepare these at any time. So it is all ready. Let me show you what it looks like. It comes in this big bag and when you get it out, it is seal packed. So once they catch this salmon and they fillet it, take all the bones out, they fresh crack it right away. Then they freeze it and they send it out to, you know, whoever, you know, wants to get the salmon. Or you can get the ones that are in the store that's already, you know, unfrozen and, you know, it's in your local stores. But this is a better one because it's frozen. You can have it all year round. Okay, I just rinsed off my salmon and I got it sitting there and letting all the water get off the salmon. But in the meantime, we're gonna get ready for our roasted potatoes. So I'm using one half teaspoon of smart butter, smart balance butter. And there it is. It's for cholesterol. If you have a little low cholesterol, it helps with good heart cholesterol. Okay, so I'm gonna use a little bit of that and I am going to take this and I'm going to melt it. Okay, now here's my melted butter. I just put it in the microwave for a couple minutes. I'm gonna take half clove of garlic, chop that up, and I'm gonna put that in there into my melted butter. And I'm taking also a little of extra virgin olive oil, the light kind, and I'm adding about maybe a teaspoon of that inside there and I'm mixing that up. Then I'm gonna add some white pepper, that white pepper that I'm gonna add a little bit of that in there. Just sprinkle that in there because you're gonna be adding black also just for color. Let's add that black right now. And you can add as much as pepper as you want. I'm using fine cracked pepper and I'm gonna add in there for color because I already have, you know, a little bit of that. I'm gonna add a little garlic powder. I know I've got fresh garlic in there, but garlic powder just to me, it's, I know fresh is better, but garlic powder just brings it out. It's been sitting and cracked and aging and just brings it out a little bit more for me. And then of course my famous guys, all seasons of all seasons, I like. Doesn't have any salt or anything to hurt you. For people, for healthy hearts, you know, Mrs. Dash Blinn, come on. Yeah, put a little bit of that in there, maybe one fourth teaspoon of that. And then what I'm gonna add is I'm gonna add some good old parsley. You know, dry parsley, chopped parsley, fresh parsley, if you want. I'm using dry because I'm gonna get this all into this, my mix here. And I'm gonna sit, oh it smells so good guys. And another little thing that I'm thinking I'm gonna put in there to do. I'm using, I got some new stuff here that I thought it was good and it's really good for people that, you know, can't use a lot of salt or get a lot of stuff going on with their heart or just, you know, having high blood pressure. This stuff is pretty good. It's called Danos and it's, this is the original blend and it's low sodium, so it doesn't have a lot of sodium in it. And it's a lot of natural herbs in here. It has all kind of things and it's good on fish, chicken, steak, seafood, you know, vegetables, potatoes and whatever, what I'm doing today. So I'm going to add about one fourth teaspoon of that in there and I'm going to mix this all around. Okay, so now I made the stuff for my potatoes. I've got a long piece of aluminum foil here for my salmon. That healthy heart butter, I'm just taking a spatula and I'm just gonna take that butter, that healthy heart butter, and I'm just gonna run it right on down my aluminum foil and I'm just like smearing it, like I'm painting. You want a nice little coat and you want to measure to the top to as much as your salmon. And I'm, or if you don't, you know, you can measure a little bit more farther just to make sure that it fits your salmon and it coats your salmon. Okay, so we're just going to coat this like so, once we get all this butter on here. Alrighty guys, then on the bottom of this, you can use, if you, if you can use salt and you like salt, I happen not to, you can add a little salt, a little seasoning salt on here. It might be, it'd be really good if you want to, but for me, I'm not going to be adding any salt. So I'm going to be using some of the Dano seasoning. I need to use some lemon pepper seasoning, some black pepper, and some Mrs. Dash blend. Or you can use Mrs. Dash lemon blend because they do have the Mrs. Dash like this. I happen to use, I happen to like the Mrs. Dash blend because it's a fine, it's a fine, let me show you what it looks like guys. It's actually a, it's, it's not coarse, it's fine, it's a fine, coarse, and I'm gonna put some of this down. So I take it and I sprinkle some of this down at the bottom of my butter on my pan. Now you can get the one, they have lemon, they have all different kinds of Mrs. Dash and a lot of them are coarse, but it's good to have those too. And I do have some of those and you can use the one that has the lemon pepper and that'd be great on the fish because it has all these seasons plus more. So just read the ones you want, different seasons. So what I'm going to do is I'm sprinkling about maybe a half teaspoon or so, or just sprinkle it on there. You don't want a lot of that because you have other ones that are going down. Okay, my, my Dano seasoning, I'm just sprinkling a little bit of the Dano season. I happen to like that, that is really good. So just sprinkle that on the bottom of there. The same thing that I'm doing on the bottom of this fish, it's also going to be on the top of the fish. Okay, and then of course I'm using some lemon pepper seasoning. You can get any one that you want. You can look for it in the store. They got so many different kinds. You can look for the ones that have low sodium. You can look for the ones that do have sodium. It's up to you. If you do get the ones with the sodium, then you don't have to put salt or anything down on your fish. Okay, this is my salmon filet and this is the one that I had got in the package frozen. And this is a wild salmon. So I'm just slaying this down on my butter with the stuff that I put on. And as you see, the butter around it is much wider, but that's okay because when this sucker gets to bake, the juices of the salmon with the butter is going to come out and it's going to be delicious. So let's clean up and let's finish doing the salmon. All right, once again, when you're doing your salmon, you can use whatever seasons that fit you best. But I happen to think these are great seasons. I've had them and it's got so much great flavor. I got a little Dano seasoning that I was using. This is the original Dano seasoning. And I'm just going to sprinkle over this salmon. So I'm doing about a half tablespoon because this has got everything you would put on fish anyway. And I'm just going to sprinkle that because you're going to be sprinkling other seasons. So you don't want to overpower the fish, but you want to get some seasons in there. I'm just going to sprinkle that. Okay. Then we're going to do the lemon pepper. And the lemon pepper is kind of like strong. So you just want to do maybe a half a tablespoon of that. And you want to sprinkle that over there also. Oh, it's going to be so moist and so good. And once you get these seasonings on here. All right. Yeah. I'm going to be like, wow. And of course, my Mrs. Dash. Want to do that too. Sprinkle that over. So you got all these different seasons is going on this fish. And then of course, your cracked black pepper, you can do fine. You could do the regular cracked pepper, or you can do coarse if you want. It's up to you. Just sprinkle a little bit because some of these seasons do have black pepper in it, but hey, pepper is pepper. So a lot of it won't hurt you. Makes it better for you. There you go. What are you going to do is you're going to fold this up. So let's get to folding this up. All right. So what you do now is you take one side and you want to pull it up. You want to take your other side. Sometimes it depends on your aluminum foil too, because some aluminum foils are just not, you know, long enough to me. So what I'm going to do is I'm going to take this and I'm going to crinkle this up towards the fish. And I'm going to hold it going down this side, looking at the ends of my fish. And I'm going to do the other one because I want it in a little package kind of like this. I want to close it, but I also want to know where I can open it, where I can see the fish. So that's how I want it in a little package and it's closed. And I picked this up and I'm going to put it on my baking pan. So here's my baking pan and here's my fish. I'm going to pick this up, put it on my baking pan and I'm just going to crumple this, fold it like so together. And we're going to keep that steam in and we're going to be looking for this. So right now I'm going to make my potatoes. So I'm going to pop this in the freezer for a couple of minutes until I make my potatoes. Okay. Now we're going to prepare our potatoes. These are really great potatoes, little miniature red, gold and purple potatoes. Okay. So I'm going to get my good old scissors here and I'm going to cut my bag open. It's a small bag. I think it's about like an eight pound bag and I'm going to get them because these are going to be washed too. And some of them, you got to look at to make sure they look good because potatoes can be not so good. And I want to cut my potatoes in half and I'm going to stick them in my strainer there so I can wash them. And look at this. That's my favorite color, guys. I got to eat a regular great potato that's going to be so delicious and so purple. Okay. You make sure you want to look at any potato because you know how potatoes get. If they don't look good, like I had one that looked kind of nasty, I got rid of it. I cut it off and I got rid of it. Now, if you do see a potato that have something that doesn't look good to you, cut it off. Cut that part off. And if it's still good up underneath when you cut it, that means it's still good potato. All right. Now I'm cutting the last one. That was a lot. And I'm going to like make sure, you know, they do got the red and the purple, which is so good. It makes it look so delicious. Have a lot of the, you know, golden potatoes. So, but let's wash these babies up. That's what it means. We need to wash these suckers up. Okay. Now I have my pan that I'm going to spray so it won't stick. A little olive oil, non-cooking spray. You can get that anywhere. It's a nonstick olive oil cooking spray. I'm going to spray it a little bit so the potatoes won't stick. Now I've washed my potatoes three times or maybe more than three times, maybe four times. And then I put them in the pan and let them drain. Look at that. Oh, they look so good. Okay. So now I'm going to get a big bowl and I'm going to put these potatoes in. I'm still letting them drain and we're going to pour all our sauce on them. We're going to put them in a 350 degree oven. We're going to bake them until they're nice and crispy and delicious. Okay. I got me a paper towel to make sure I can get that excess water off of those. Okay. Okay. And I'm going to dump these into my bowl. Okay. Great. Making sure I don't have no stems or anything on there. Looking at my potatoes and making sure when I did cut them, that they're nothing old or anything on there. And these look great. Okay. So all the potatoes and make sure you actually look at them to make sure there's no bad spots or anything. Cause you want to discard in, you know, where I cut it off where it was. So we make sure everything and they look great and wonderful. Okay. You remember that sauce that I made? There it is. See all that great sauce that I made. I put that to the side. And now guess what? I'm going to put, I want to take it off this spoon and take this potato. Cause I'm greedy. I want all my season. So I'm just going to play that on the potato. Cause I don't want to, I want to put all those season. And guess what guys I'm going to take my sauce and I'm going to pour it all over getting my spatula. Yes. And I'm going to scrape it all over these potatoes, just like this. And I'm going to toss them in my big bow, just like this and making sure every one of these potatoes get coated and covered. Look at that. Look at that guys. Look at that coated and covered with all of this good stuff that I made. I want each potato covered from the front to the back. All right. I've been tossing these for a good minute or two because I wanted to make sure, and you want to toss these like I did. I tossed these for a good minute or two, making sure they're nice and covered and the rest we're going to sprinkle. Okay. Here's my pan that I had sprayed. I'm going to drop these bad boys on my pan and I want them to spread out. Cause I want everybody to get equal. See all that good stuff in the bottom. I'm going to use that. But in the meantime, while I'm using that, I want to make sure I spread out each potato, each potato where everybody gets equally cooked. Okay. Look at that. Oh my God, it's great. And then all this good stuff at the bottom, I'm going to use my spatula again and I'm going to like spread them, spread some of this juice, all that great season on each potato that don't look like it has a lot of season or didn't get caught real good with it. It's getting caught because I'm going to make sure it gets caught and I'm going to scrape into this pan is completely dry. Okay. Now we're going to take these babies and we're going to pop these in a 355 until they fork tender and they look delicious. Okay. And here we go. These are fork tender. And when they're fork tender and you can stick your fork in here, these are hot because they're still steaming and then you can poke those very easily. That means you're done all of them. And I didn't want to overcook them really. I want to cook them just right. And what I did is I flipped these over when they were just a little fork tender and got them to look like these. So you can tell, see the potato that came out of that fork there and went right in there. So let's get these out and put these in a bowl and let's start getting our assignment together. Now here's our assignment over here. We took out of the refrigerator. It is still ice cold. We're going to stick this in a 350 degree oven and we're going to be about, we're going to take about 15 minutes. We're going to check it. All right. So I've got my bowl here and I'm going to take these potatoes and I'm going to dump these in a bowl because this thing is so hot. And like I said, I want browning on both sides of the potato, which I think I got. I just don't want these sitting in on this pan and get cool. I want them to stay. And I want to put, make sure they stay hot because we want that to be great with the assignment that we're making. And I don't want all this butter, the burnt butter, if it's in there, you know, I don't want that. So I'm trying to hurry up and get these potatoes out of here as fast as I can. And then here they are, my potatoes, and I'm going to cover these up and keep them nice and warm because we're cooking my family. Okay. I'm just going to put a little plastic wrap over making sure the steam stays into my potatoes. Okay. Put these on the back of the stove where the oven's still on and to keep them nice and warm. And then we're going to prepare the salmon. So we're cooking the salmon. Okay. We took this out of oven about 15 minutes. We checked it every two to three minutes, touching it, making sure it doesn't feel raw. And you know what raw feels like. It's really, it's like it does when you first put it on, you want it just cook just right. So about 15 to 20 minutes. Okay. So I'm just going to lay my salmon filet down on my platter and there's my salmon filet. Here are my roasted potatoes that I have gotten, and we're going to plate this up. Okay. Here it is. A whole full salmon cooked to perfect with roasted potatoes and the potatoes. And here it is a whole filet of salmon cooked with roasted potatoes with that great butter sauce that we put over. And I hope you all enjoy this because you know what? We did this together. You and me come back for another episode of Be Sure To Cook. And I hope you enjoy roasted potatoes with salmon. Bye.