Unsung Heroes and Fish Bones

Where have all the salmon bones gone?

When I was a kid, eating salmon meant a meal of picking little white (or clear) bones either out of your fish or if you were too late, out of your mouth. It got to the point that really began to dislike the experience.

Now, it has been many years since I have encountered a salmon bone. Where have all the bones gone? Today’s diner is like me and wants the bones gone. In many cases, the bones are painstakingly removed just after the fileting process. I hated picking them out of one piece of salmon, and cannot imagine doing it all day long. Whoever does it is truly an unsung hero of the world.

The citrus sauce brightens up an already flavorful fish.

Splenda works just fine in place of sugar in this. Look at that great filet of salmon!

Making a bed of peppers and onions. My favorite ingredients.

The ginger in orange juice.

Dropping in the butter.

After cooking.

Baked Salmon with Orange-Ginger sauce

Makes: 4


2 (2-1/2 in) section fresh ginger root

2 cup orange juice

1/2 cup Splenda

4 Tbsp. nonfat half and half

1/2 tsp. cornstarch

1/2 tsp. salt

4 Tbsp. unsalted butter, softened

4 cups stir-fry vegetables

4 salmon fillets (10-oz.)


Preheat the oven to 450*F.

Make Sauce: Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add Splenda and ginger root, bring to a rolling boil over medium-high heat. Boil 10 to 12 minutes

Tags: , , , , , , , , , , , , , ,

Categories: Baking, Fruit, kosher, Low Carb, Main Dish, Recipes, Seafood, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

13 Comments on “Unsung Heroes and Fish Bones”

  1. July 20, 2012 at 11:02 am #

    That sounds like a wonderful sauce!


  2. July 20, 2012 at 11:06 am #

    This looks delicious! I can’t wait to try the recipe.


  3. jmtinkler
    July 20, 2012 at 11:27 am #

    I am a Salmon fan, but now that I think of it, you are right…not many bones anymore! Anyway, I am definitely going to try this incredible recipe. Really like the combo of orange juice and ginger.


  4. July 20, 2012 at 11:52 am #

    the best fish… lake erie walleye


  5. July 20, 2012 at 12:31 pm #

    This is so amazing! I got hungry just by looking at your post! =)


  6. July 20, 2012 at 1:11 pm #

    Wow this is my third day juicing and that looks amazing!


  7. July 20, 2012 at 1:24 pm #

    I love the combination of orange and ginger… and citrus with fish is great… this recipe is beautiful to look at, and appears to be a “keeper!”


  8. July 20, 2012 at 2:02 pm #

    Yes, the person who pulls bones out of fish is an unsung hero..unless it’s done by a machine. That looks simply delicious! My boyfriend would love it…I wish I could bring myself to like Salmon. 😦 Also dropping by to thank you for being one of my first blog supporters and to let you know I’ve nominated you for the Versatile Blogger award. 🙂


  9. bamboogirl
    July 21, 2012 at 12:35 pm #

    We have salmon season here and it’s wonderful! Your sauce looks good! The tail section has the least bones but we often still have to pull out bones on other cuts. It’s bad butchering if the customer has to pick them out it at home.


  10. July 24, 2012 at 7:48 am #

    As a lazy cook who adores salmon, I can attest that the salmon bones haven’t gone anywhere. Not in this household anyway. The unsung heroes are probably kitchenhands armed with a pair of tweezers. Sadly, I don’t have a kitchenhand or a pair of tweezers in my kitchen at home. I don’t mind bones in my fish or meat. Boneless food kind of weirds me out. If you’re eating so quick you chomp on bones, you’re probably eating too fast.


  11. July 26, 2012 at 11:35 am #

    This looks delicious. Definitely will be trying it. Thank you.



  1. Easter Recipes | Rantings of an Amateur Chef - March 28, 2013

    […] Baked Salmon with Orange Ginger Sauce […]


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    […] Baked Salmon with Orange Ginger Sauce […]


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