La Conner Weekly News - Your independent hometown award-winning newspaper

Salmon steaks, ideally, are from a firm fish. There's a wild taste because it's baked with the bones in and the skin is on. I tried a cajun Louisiana fish fry mix. Baking on parchment paper makes clean-up easy.

Ingredients

Salmon steaks, 1 per serving

Fish fry mix, 1 cup

Butter, 5 tbsp

Parchment paper, to fit the baking sheet

Preparation

Pat the salmon dry. Sprinkle on the fish fry mix, coating both sides, patting into the salmon. Set the coated salmon steaks onto the parchment lined baking sheet. Lay the butter pats around the salmon. Bake 350 F for 30 minutes.

AqiimuksKitchen@outlook....