Confetti Salmon Steaks

For Easter this year I wanted to make something a little different. There was only going to be 4 of us and no kids. So this gave me the perfect chance to do something not only fancy and fun, but healthy as well. Enter my Confetti Salmon Steaks.

This Confetti Salmon Steak recipe is super easy to make, even for those who have never cooked salmon before.

If you are new to this, I would strongly suggest asking the person at the deli counter of your favorite grocery store to help you select the proper salmon steaks.

Just try to pick the ones that have had the bones removed. I’ve experimented with both fresh and frozen Salmon steaks and both turned out great.

You just need to thaw out the salmon before sticking it in the oven. The important thing here is the internal temperature of the salmon.

Probably the hardest part of baking salmon is knowing when they are cooked. The internal target temperature for Salmon should be 145°F.

Salmon Storage Times

Raw Salmon will last 1-2 days in the refrigerator and 6-8 months in the freezer. Cooked Salmon will last 3-4 days in the refrigerator and 2-6 months in the freezer.

If you are experienced at baking salmon you can eyeball it and tell by its texture but if you are not comfortable with that process, use a good thermometer and insert it into the thickest part of the steak. Just ensure the internal temperature does not exceed 145°F or the salmon will dry out.

And while you are at it, I strongly suggest my Zucchini with Corn Skillet as the perfect side dish. Or you can also serve it on a bed of Creamy Polenta. If you’ve never had Salmon and Potato Patties you have no idea what you are missing!