Ina's Salmon with Green Herbs

an OG green goddess

This is a classic for a reason. Ina Garten never misses.

Growing up, I knew her as the genius behind the Barefoot Contessa television show and cookbook series. Starting around age 10, I developed a damaging reputation for gifting my Mom the newest Ina Garten cookbook every year on Christmas to the rest of my family’s humor and chagrin. When the unoriginal and borderline sexist nature of this pattern came to my attention (later than it probably should have), I was horrified. Everyone had been raising their eyebrows at my lazy, impersonal bullshit for years—what, did I think my Mom only cared about BEING IN THE KITCHEN??

Things only got worse when Ina came out with her 2016 cookbook, “Cooking for Jeffrey”. Oof… Nail in the coffin, down from the pedestal she went. I resolved to do better. Stooping to Ina’s traditional family system was no longer on my vision board.

Despite her questionable feminist values, she makes a FIRE SALMON. This recipe has been made hundreds of times in my family and will be made hundreds more. I don’t typically feature other chefs’ recipes (unless they are my friends’!), but this is such a staple to me that I’m no longer comfortable gatekeeping. Enjoy!

TOOLS:

• A high-sided baking dish that fits your fish well, so not too big. I use Pyrex (these and these). It’s ideal if the fish is able to sit in the marinade while cooking to infuse the flavors.

Different steps below depending on if your cut of salmon is fattier (wild-caught King, or farmed) or leaner (wild-caught sockeye).

INGREDIENTS:

serves 4 — multiply/divide for more/less

• ~2 lb salmon — I like wild-caught king (fattier), or sockeye (leaner; not from frozen is best). farmed works too if that’s what you have.

• 1/4 cup organic extra virgin olive oil

• 2 T fresh squeezed lemon juice