This margarita is silky and elegant. Hornitos® Reposado Tequila has distinct agave and citrus notes, with orange liqueur providing some sweetness. The Premier Margarita strikes the ideal harmony between tart and sweet for a drink that goes well with any meal.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup olive oil
- 2 salmon steaks
- 1 tablespoon garlic salt, or to taste
- 1 tablespoon onion salt, or to taste
- 1 tablespoon paprika, or to taste
- 1 ½ teaspoons ground black pepper, or to taste
- 1 ½ teaspoons salt, or to taste
- 1 tablespoon chopped chives
- 2 teaspoons chopped fresh thyme
- 4 leaves fresh spinach
- ¼ cup Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish with olive oil.
- Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon.
- Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
- Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.
- The nutrition data for this recipe includes the full amount of olive oil and seasoning mixture. The actual amount of the oil and seasoning consumed will vary.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 7407 mg |
| Sugars | 1 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I believe there must be an error because 1 tbsp of onion salt, 1 tbsp of garlic salt plus additional salt would be soooo salty. I did not want to ruin the salmon, so, I made with garlic and onion powder. It was delicious! I did add more spinach on top because we like it. It was a lot more seasoning than we needed. Leftovers were great on a salad the next day.
Very good, my husband lucked his plate. I didn’t use garlic salt or onion salt, thought that sounded a bit too salty so I just used powders. Would definitely make again.
Great recipe! Ended up making changes based on other reviews – garlic powder, onion powder based, dried thyme (only bc I didn’t have fresh), and the rest was the same. Had a lot of leftover spice mix. I only cooked for about 30 mins. It tastes kind of Cajun. Very flavorful! I used aluminum foil underneath which made cleanup a breeze.
WAY. TOO. SALTY. I read other reviews stating it was too salty, so I used onion powder instead of onion salt, and also cut the salt in half. It was still so salty that my husband and I could barely eat it, even after scraping all of the spices off. I really don’t think it is even worth trying again with even less salt.
Waaay too salty and that’s with a single table spoon of garlic salt(we didn’t add the rest of the salt). Cook time is also Waaaayy to long, learning how to cook so I don’t know good times yet and the fish was above 160f at the 35 minute cook time, should be 140f. Check temp at 25 min. Otherwise tastes good!
Whoa, the recipe calls for way too much salt! But when I’ve cut the saltiness in half as others here recommend, I’ve gotten RAVE reviews on this dish!
45 mins waaaayy too long. I set it at 325 for 40 mins. it turned out way too dry. Certainly crispy skin. Next time i’ll go 325 for 30 min max.
Deleted ALL salt; used garlic and onion powder instead.
Can’t honestly say I used the recipe because we had our own bottle of spices. My brother and I and bought three of the most beautiful salmon steaks. We also bought a bottle of special spices to use on the salmon. I had never done salmon steaks before, and they were huge, thick and beautiful. So I looked up the recipe to find out the process and oven temperature and time. Followed everything but the spices and used the spices in the bottle instead. Unfortunately, I didn’t think about taking a picture of them before we devoured them, but trust me, they were perfect. So thank you for the great instructions. Brother took the bottle of spices home with him, so next time I’ll try the entire recipe. And yes, our salmon got thrown at the market. What a great place that is! Be sure to visit if you come to Seattle.
This was pretty good. I left out the spinach.
reduced all spices to 1/4 teaspoon works fine
This was deliciious!!! I didn’t have garlic salt or onion salt, so I substituted garlic powder and onion powder, and added salt separately. I used dried thyme because I didn’t have fresh thyme.
I didn’t have cheese, or chives but I did use all the rest. Onion powder and garlic powder were used. Squeezed on some lemon after. It was not exceptional but not bad. Would probably try it again with fresher proper ingredients. 3 ?. Submitted before and after pictures.
I was concerned about what looked like an excessive amount of salt, so I substituted onion powder for the onion salt, and omitted the plain salt altogether, just using the 1 tbsp of garlic salt. It was absolutely perfect. My husband has always said he was not a fan of fish, but he loved this and asked me to make it again.
Followed some suggestions and cut the oil and added some Panko bread crumbs to the cheese, as well as cutting the spinach for the top and serving on top of a bed of sautéed spinach. We love salt so it wasn’t too salty for us! I had some leftover cheese and breadcrumb mix and I sprinkled it on top of the sautéed spinach before placing the salmon on top. My husband, who has never loved salmon OR spinach proclaimed it “very good” and ate every. I used fresh wild Alaskan sockeye salmon.
This was SO good! Used real garlic rather than garlic salt, and added a bit of bread crumbs into the Parmesan cheese to give it a bit of extra crunch! Turned out AWESOME! One of the best tasting salmon steak dishes I’ve ever prepared, thanks for this! x
This was delicious. I used garlic and onion powder, cut the salt and mixed the spices with the oil as well as the chopped chives and fresh thyme. I coated the tops of the salmon with it and grated the Parmesan on top. I didn’t put the spinach in with the cheese and instead served the salmon on it. My salmon pieces were tall and skinny and the spinach just wouldn’t have sat right on top as well as everything else. The toppings created an amazing crust on top of the salmon and I got rave reviews. Really quick and easy.
Not good very salty will not make again
The best I ever tasted, the thyme did the trick, not to mention the spinach and cheese!!!!!
Fabulous taste, great combination of flavors!
Recipe use too many items that had salt in them. So it was over powered in salt. It was good so next time I will try using fresh garlic or galic powder instead of garlic salt and that should work.