Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Easy Baked Salmon

If using thin filets, reduce cooking time by 4-10 minutes.

Preheat oven to 450.

  • 4 thick wild coho salmon fillets (1.5-2″ thick) (I don’t care if coho¬†or not, or wild vs. farmed)
  • 1/2 cup mayo
  • zest and juice of half a lemon
  • 2 cloves minced (finely) garlic
  • sea salt and fresh ground pepper to taste.

Place fillets skin side down on a pan that has been lined with Al
foil. Mix mayo with lemon juice, zest, and garlic. Smear mayo mixture
all over the top and sides of the fillets, then add salt and pepper.
Place into hot over and cook 18 minutes. If not done enough bake
another 1-2 minutes.

Artichoke Dip


  • 1 cup of mayo
  • 1 nine ounce box of frozen artichokes (We use Birds Eye brand.) cooked and diced
  • 2 cups of grated parmigiana cheese
  • 1 4.25 oz. can of diced green chilis
  • a dash of salt and pepper


Mix the ingredients together and place them in an oven safe dish.
Cook it all at 350 degrees for about 30 minutes (till golden on the
top). You can serve it with crackers or a good, chewy bread.

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