This week's featured recipe and tips by:

Jeremiah Cone

Culinary Coordinator at Ballard Market

Jeremiah brings his love of cooking and education to Ballard Market as culinary coordinator. You can find him in the Idea Center demonstrating recipes and products, answering questions and generally inspiring the cook in all of us. He began his career as a deli cook in a ‘50s diner, which jump-started his love for cooking. After attending culinary school and working as a chef, he became a culinary instructor at Le Cordon Bleu where he taught for 17 years. Jeremiah said he chose Ballard Market because of its family-like atmosphere and vibrant culinary offerings. Stop by and ask him anything culinary related, because as he said, he’s “happy to help in any way.“

Simple Summer Salmon means easy, flexible pairing options! Whip up your favorite light salad and a chilled, crisp rosé from our well-stocked Wine Shop. Done and done.

Featured Tips

Get creative! Try experimenting with different citrus fruits besides lemon or subbing in fresh basil or parsley for dill and tarragon.

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Simple Summer Salmon


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  • 4 (5- to 6-ounce) salmon steaks or fillets
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons minced fresh dill or tarragon
  • 1 teaspoon minced lemon zest
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper to taste
  • Lemon wedges to serve


Preheat broiler. Combine oil, lemon juice, garlic, dill or tarragon, lemon zest and pepper flakes in a bowl. Place salmon on a foil-lined sheet pan and brush heavily with half of marinade. Broil for 4 minutes. Brush with remaining marinade and broil again until fish flakes with a fork, about 4 more minutes. Add salt and pepper to taste and serve with lemon wedges.

Try this recipe on the grill, turning fish halfway through cooking. Other thick-fleshed fish works great for this recipe as well!
Recipe from Central Market Shoreline - Culinary Resource Center
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