I like salmon in every way: baked, grilled, smoked, sushi’d…you name it. Although smoked salmon is my favourite, baked salmon comes in at a close second because I like the full-bodied savoury flavour of it. Baked salmon is at its best when its flaky and juicy on the inside and a tiny bit crusty on its sides. This simple baked salmon recipe has a sweet and savoury flavour to it: the brown sugar, soy, sea salt, and pepper all work together to create a glorious sweet-savoury crust that sinks in and works well with the natural flavour of the salmon. I ate some of it for breakfast (with a side of veggies – dinner for breakfast, I know) and I loved every minute of it. Here’s the recipe:
1 huge salmon fillet (10 oz)
2 1/2 Brown Sugar
2 1/2 table spoons of Coarse Sea Salt
1 1/2 tablespoons of Black Pepper
2 tablespoons of Soy Sauce
1 Drizzle of Olive Oil
1 9 x12 glass Pyrex baking dish
Preheat oven to 350 degrees.
Lay your clean salmon fillet in your Pyrex dish and grab all of your ingredients.
First, pat and rub the brown sugar into the salmon; second step is evenly sprinkling your sea salt down the length of the salmon (Jose Andres has a cool tip where he grabs a handful of seasoning – salt and other spices – and sprinkles from high in the air so it spreads evenly); next sprinkle your black pepper – freshly cracked or the stuff that you buy already cracked (that’s what I used); next drizzle on your soy sauce, and finally drizzle olive oil down the length of the fillet in a zigg-zag pattern. Once that’s all done you can put it in the oven to bake on high for 20 to 25 minutes until firm and juicy. The crust on the side is the tastiest thing ever, and the inside of it should be firm but flaky (and not dry).
Remember you can adjust the seasoning to your taste (and according to how big your fillet is).