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Aston, PA
USA

484-352-2104

Philadelphia photographer Natasha Esguérra is based out of Aston, PA and serves the Pennsylvania, Delaware, New Jersey, and Maryland areas. 

Photography offered:
weddings, engagement, mitzvahs, food, family, headshots

Aston, Media, Philadelphia, Wilmington, Chester, Swarthmore, Deptford

Natasha Esguerra Photography - The Blog

The blog for Natasha Esguerra Photography

15-Minute Meal: Tasha's Slammin' Salmon

Natasha Esguerra

Hi everyone!

Today I baked salmon. I call it Tasha's Slammin' Salmon. Just kidding, I just came up with that name at this very moment. Although, I think it's pretty clever. [Pat myself on back] So I'm actually going to call it that after all. It's my favorite dish I like to make because:

a) It's fast.
b) It's... SLAMMIN'!

So I've dedicated this blog to telling and showing you just how slammin' this salmon really is.

Basically you only need like 5 minutes of prep time and 10 minutes baking time. That's it! Amazing right? Yeah, I see you drooling.

So let's start. Sorry if some of this stuff is obvious, I'm just practicing doing play-by-play instructions for.. whatever it is that I am sharing :)

First, preheat oven to 400 F.

Line your baking pan with aluminum foil for easy clean-up. Spray the foil with a layer of Pam so no sticking occurs.



Next, cut your salmon into serving pieces and place them in the pan.




Season according to tastes - you can add things like salt, pepper, onion powder, season-all, etc. Then it's time to bring out the mayo.
(If you don't want mayo or panko flakes - proceed to the oven step.)



Otherwise, if you love you some mayo, spread a thin layer on top of each salmon piece, just be aware not to press hard b/c you still have all your spices underneath.



After you spread out the mayo evenly, it's time to add panko flakes. If you don't know what that is, it's a Japanese bread crumb which adds a teeny bit of crunch to the salmon.



If you want, add some paprika on top of the panko chips. Then put it all in the oven for 10 minutes or until salmon flakes easily when you use a fork. So probably 10 to 12 minutes. You don't want to overcook it or else it will be dry. That's a 'yucky oh-no!' Hahaha! When you pull it out, you'll have something like below:



OH and if you want, you can add some fried onions (the crunchy ones in a can) to the tops of your salmon pieces for more crunchy. But I suggest waiting until after the salmon is baked rather than putting the fried onions on before baking. Fred & I did that once and most of the onions were burnt to a crisp hehe.

But yeah, whoever eats your salmon will be a happy customer :)



Alrighty, hope you try my recipe one day.

Next post - Korean BBQ, which also happened today, but I am dead tired so I will wait until tomorrow. Goodnite!

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