Let's celebrate an authentic Northwest Independence Day, complete with local produce and salmon on the grill.

This summer there is no shortage of fishing opportunities. The sockeye are here and so are the kings.

There are so many ways to prepare a fresh-caught salmon.

A summer chinook and locally grown asparagus feast.
A summer chinook and locally grown asparagus feast.

I like to keep it light in the summer, saving the sweet smoking and pounds of brown sugar for the fall.

Boots need a little help, after all.

Here is one of my rod-to-grill favorite recipes good with or without the cedar plank.

Hendo's Simple Salmon Recipe


  • One Salmon Fillet
  • Sea Salt
  • Pepper
  • Olive Oil
  • Dill
  • Parsley
  • One Lemon

Preheat oven to 375 degrees.

Line long baking pan with foil with enough left to cover fish after seasoning. Place fillet on the foil with the skin down. Gently wet the salmon with olive oil.

Season with salt and pepper to taste.

Sprinkle dill and fresh-cut parsley over the salmon.

Place slices of lemon across the face of the salmon and close the foil.

Bake for 15-20 minutes. Uncover for last five minutes.

I enjoy serving this with asparagus and rice pilaf or as pictured with a Greek kale salad with big fresh-made bacon bits.


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