For this week’s fish Friday recipe, I wanted to share with you one of Ron Popeil’s original Rotisserie recipes for Lemon-Dill Salmon Steaks. Sometimes, the older recipes get forgotten… but really deserve to be rediscovered. The simple but perfect flavors in lemon and dill are always perfect for salmon.
Many people know that the Ronco Rotisserie is great for cooking chicken, turkey, pork, beef, lamb… really any type of meat. But most don’t realize how fantastic it is for cooking fish.
Eating more fish is something that we’ve all heard is good for us. But for some, the process of cooking fish is sometimes off-putting. There always comes the time to flip your fish in the pan or on the grill that you wonder if you will end up with a beautiful delicious dinner, or a plate of broken fish pieces. Cooking fish in your rotisserie basket solves this problem as it continually rotates your fish while cooking it evenly on both sides. In the rotisserie, your fish is held in place… all while constantly being basted so there is no need to flip your fish, potentially breaking it into pieces.
Cooking fish in your rotisserie oven also eliminates some of that fish smell in the house as it contains some of the aromas and mess during the cooking process.
To cook fish in your rotisserie oven, simply season it and put it into your rotisserie basket to cook.
If you don’t already have a rotisserie oven, enjoy free shipping on us! Just use the code FREESHIP upon checkout. Valid through the rest of this month (February 2016)
Here’s an oldie but goody from Ron Popeil’s “Rotisserie & BBQ” recipe collection cookbook
Lemon & Dill Salmon Steaks
This recipe from Ron Popeil calls for salmon steaks instead of fillets- either will certainly work, but if you have never tried salmon steaks they are worth a try. Salmon steaks are a bit more rustic and hearty then fillets, and tend to have a meatier texture. The salmon steak does have bones- a lot in fact, but these bones add a layer of flavor to the fish. Plus, I think it’s fun to mix it up occasionally… so I don’t feel like I’m eating the same old salmon over and over.
- 1/3 cup fresh lemon juice
- 2 tablespoon olive oil
- 1 tablespoon minced fresh dill or 1 tsp dry
- ½ teaspoon salt
- ¼ teaspoon white pepper
- In a flat baking dish or food storage bag, combine the lemon juice, olive oil, dill, salt and pepper. Add the salmon and turn to coat all sides. Cover or seal tightly and marinate in the refrigerator for 20 minutes to 2 hours.
- Rotate the salmon in the flat standard basket for 15 minutes to 20 minutes or until cooked through.
Do you have any classic Ron Popeil recipes that you still like to cook in your rotisserie oven?
Chef Paja-Dejur Sanchez