Easy Recipe for Fresh Fish

Whole fresh fish are easier to cook than you think! Let’s look at my husband’s super simple salted fish recipe. It’s delicious and you can use it with any kind of fresh fish. If you’re squeamish about touching a whole, you’ll need one non-squeamish partner for this one.

Fresh Fish


Gutted fish

Rosemary & sage


Coarse (kosher) salt


1 large carrot

Spices of your choice (we used red pepper flakes, paprika and black pepper)


1. Prepare your stuffing.

Fresh Fish Stuffing

2. Stuff that fish! Turn it on its back and stuff.

Stuff that Fish

3. Turn the fish on its side. Place it in a pan of coarse salt with salt touching the whole fish. Seal up the openings in the fish with carrots.

Fresh Fish Stuffed

4. Cover the fish with salt completely. Put into a preheated oven (350 F) and bake your fish (up to 5 lbs) for 30 minutes.

Salt Covered Fish

5. When it’s finished baking, the salt will be hard. Chip away at it with a spoon until you can see the whole fish. Then gently remove the fish from the salt and serve!

Salt Cooked Fish

6. Don’t let the leftovers go to waste . . . and no worries, we took the little bones out first:)

Cat Loves Fish

Easy Salmon Recipe

Salmon can be easy! Follow this simple salmon recipe and you’re guaranteed success. I’ve included not just the recipe, but tips to make sure your salmon turns out just right.

Asian Salmon: Salmon Lemon Pepper with Soy
Easy Salmon


Salmon Fillets

Fresh Lemons

Soy Sauce

Ground Black Pepper

Dollup of Butter (Optional)

Small Roasting Pan

Lemon Soy Salmon


In a small roasting pan – not much bigger than the salmon fillets, put your fresh or thawed salmon. The pan MUST not be large! For easier clean up, line the pan with parchment paper.

Add the juice of one lemon and soy sauce until there’s about 1/4″ of sauce in the pan – this is the key to not overcooking! Sprinkle with ground pepper, cover with the lemon skins from the squeezed lemon and bake. Add a dollup of butter if you want.

Since salmon varies in size, cook until the edges start to brown. One reason why salmon recipes go wrong is because they assume all salmon is the same size – it isn’t. Nor is it always the same fat content. Watch for it to brown, then it’s done! This one is done, but paranoid me had to check it anyways – oh well:) ENJOY!