Saturday, April 21, 2012

Baked Salmon

Coming from the prairie, and now living in the desert, I'm not the biggest seafood fan. I used to refuse to eat fish unless it was breaded and deep fat fried (sounds really gross written out...but fish and chips!). I've gradually been coming around to seafood. Salmon...delicious. I went in search for a grilled salmon recipe one day, and by the power of google, I found an excellent recipe, but alas, the recipe called for lemon pepper, and I didn't have any. I modified the recipe to fit what I had in my kitchen, and I couldn't be more pleased. After cooking, the marinade becomes a glaze on the salmon, and it is amazing! I'm not an expert on seafood, but this is definitely one of my favorite dinner recipes now.

1 - 1 1/2 lbs Salmon Fillets
Applewood rub (optional)
Garlic Powder
1/3 c. Soy Sauce
1/3 c. Brown Sugar
1/3 c. Water
1 tbsp Olive Oil
1 clove minced garlic

In a small bowl, mix the soy sauce, brown sugar, water, olive oil, and minced garlic together until the brown sugar is dissolved. Set aside.

Season the salmon with the applewood rub, salt, pepper, and garlic powder to taste.

Carefully rub the seasoning in a little bit.

Place your salmon fillets into a zip lock bag. Give your marinade a quick stir again, and then pour it in. Put your salmon in the fridge to marinate for at least 2 hours. I like to flip mine over so that the skin side is up so that the meat gets more marinade.

**Baking Method**
Preheat oven to 375*. I used my toaster oven, and lined the baking pan with foil, and then sprayed the broil pan with non stick spray and put the salmon on the broil pan. I think it would work fine to just line a pan with foil, spray with non stick spray, and put the salmon on that. Discard the used marinade. Bake for 15-20 min or until the salmon can easily be flaked with a fork.

**Grilling Method**
Spray the grill grate with non stick spray. Preheat the grill on medium heat. Place salmon on the grill, and discard the used marinade. Grill salmon for 6-8 min on each side or until it will flake easily with a fork.

Hot off the grill...might be missing a few little's just so good, who can wait for pictures???