Marinade for Salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Marinate for 2 hours

Lemon Herbed Salmon

2 1/2 c. fresh bread crumbs
4 garlic cloves minced
1/2 c. minced fresh parsley
1/4 c fresh thyme or 1 tbs dried thyme
6 T. grated parmesan cheese
2 tsp grated lemon peel
1/2 tsp. salt
6 T. butter melted, divided
1 salmon fillet (1.5-2 lbs)

In a bowl, combine bread crumbs, garlic, parsley, thyme, cheese, lemon peel, and salt. Mix well and add 4 Tbs. butter. Toss lightly to coat; set aside. Pat salmon dry. Place skin side down in a greased baking pan, brush with remaining butter and then cover with bread crumb mixture. Bake 350 degrees for 20-25 minutes or until salmon flakes easily with a fork.
I like to use the lemon I peeled and squeeze it on the fish before serving. I don't really care for the taste of thyme so next time I make it I will cut it way down-- it almost gave it a bitter taste. This is very easy and good and I am not a big fish lover!!

Salmon Linguine

2 T. Olive oil
3 Cloves garlic- minced
1 1/4 lb. Salmon fillets
2 T. Butter
1/2 C. Chicken broth
1 C. Whipping cream
1 C. Parmesan cheese- finely shredded
1/4 C. Fresh Parsley chopped1/4 tsp. Fresh ground pepper
8 oz. Linguine, cooked

1. Heat olive oil in a large ovenproof skillet over medium heat; add garlic and sauté 3 minutes or unit tender. Add salmon and cook 5 minutes on each side. Place skillet in a 425˚ oven for 10 minutes or until fish flakes with a fork.2. Meanwhile, melt butter in a skillet over medium-high heat. Add broth and cook 5 minutes or until mixture is reduced by half. Stir in whipping cream and cook, stirring occasionally, 5 minutes or until slightly thickened.3. Cut salmon into 1 inch pieces; add to whipping cream mixture. Sprinkle with cheese and parsley; cook until cheese melts. Sprinkle with pepper and toss with linguine.