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Lemon-Scented Salmon: The Edible (and Candle-Free) Version

This recipe was inspired by a comical misunderstanding that occurred at a dinner party I attended a few years ago. The host had proudly announced that she was serving "lemon-scented salmon," which sounded like a delicious and fancy dish.

However, when the salmon was brought out to the table, it turned out that the host had literally added lemon-scented candles to the baking dish with the salmon. Needless to say, we all had a good laugh about it and decided to come up with our own version of lemon-scented salmon that was actually edible.

Without further ado, here is the recipe for our "accidentally-candle-infused" lemon-scented salmon:


  • 4 Omega Mike's salmon fillets

  • Salt and pepper, to taste

  • Juice of 1 lemon

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh herbs (such as parsley, dill, or basil)

  • 1 garlic clove, minced

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/4 teaspoon paprika


  1. Preheat your oven to 400 degrees Fahrenheit.

  2. Season the salmon fillets with salt and pepper on both sides.

  3. In a small bowl, whisk together the lemon juice, olive oil, herbs, garlic, Dijon mustard, honey, and paprika.

  4. Place the salmon fillets in a baking dish and pour the lemon juice mixture over the top.

  5. Bake the salmon in the preheated oven for 12-15 minutes, or until it is cooked through and flakes easily with a fork.

  6. While the salmon is baking, you can prepare your choice of sides. Some good options include roasted vegetables, a simple green salad, or a quinoa and citrus salad.

  7. Serve the lemon-scented salmon with your choice of sides and enjoy!

This recipe makes for a flavorful and moist salmon that is perfect for a weeknight dinner or a special occasion. The combination of lemon, herbs, garlic, and a hint of honey and mustard add depth and complexity to the dish. I hope you give it a try and let me know what you think!

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