Mama Lu's Solar Baked Salmon

by Shuangying Lu
(Phoenix, AZ 85339)

Our family has been solar cooking for years now. We use a
Cookit style cooker that my husband and I made a couple of years back. We love solar cooking as it saves us so much on our energy costs and no more hot kitchens in Phoenix, AZ for us.

One of our family's favorite meals is baked salmon. Many of the non-fish eaters in our family really like this dish also. The hardest part of our Solar Baked Salmon is the preparation. Actually, you can apply this recipe to other fish also.

To make Solar Baked Salmon:
2 salmon fillets (6-8oz)
2 cloves of garlic-minced
4 tablespoons of light olive oil
1 teaspoon dried basil
1 teaspoon salt (optional)
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley-chopped
1-In a medium mixing bowl, prepare a marinade by mixing the garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2-Place the salmon fillets in a medium glass backing dish and cover with marinade and refrigerate for 1 to 2 hours, turning a couple of times.
3-Remove from marinade and place in a dark roasting pan, cover with the remaining marinade and put the lid on the roaster and put it into a Reynolds Oven bag.
4-Place the roaster on the Cookit panel solar cooker and place in the sun. Cook for about 1 1/2 hours, check, the fish should flake easily.

Please note, that if you do not have a panel cooker style, just put your fish into a dark flat pan and cook for about the same amount of time.

I hope your readers enjoy this fish as much as we do.


Thank you Shuangying,

This sounds like a very delicious solar cooked fish recipe.
I love salmon and I do believe it is much better when you can slow cook it in a solar cooker.

...I will alert all to the fact that it is a good idea to not leave the fish too long, whereas it will dry it out somewhat, which I learned, once upon a time, the hard way.


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Jun 07, 2011
Tried it
by: Anonymous

This was the best salmon I've ever tasted! This is not your slap in the pan and cook it salmon. It has a very mild fish flavor yet retains all of the texture one wants in salmon.

Thanks for this great recipe.

Jay Griggs

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