Super Easy Salmon
This super easy Salmon is a great template for other fish preparation. The key is to trust the cooking process. A preheated oven. One inch thick filet or pieces. Set baking time and allotted resting period. Salmon is overcooked when you see the albumin seeping from the flakes. This typically results in dry fishy tasting salmon. Hope you enjoy!
Super Easy Salmon
This is an easy salmon recipe that can be enjoyed any day of the week due to its quick prep and baking. Leftovers are great on a salad for lunch.
- 4 1/2 Lb Wild Caught Salmon filets – or a single 2 Lb – I prefer 1 large filet
- 1/2 tspn paprika – mild, sweet, or smokey
- 3 + tbsp Cultivated Tree Blood Orange Infused Olive Oil – or try Tuscan Herb!
- 2 tbsp Cultivated Tree Tangerine Dark Balsamic – or Serrano Honey Vinegar!
- 2 tspn Low Sodium Soy Sauce or Tamari Sauce
- 1 tspn Lemon juice
- 1 tbsp honey
- salt & pepper to taste
Place the oven rack in the middle position and preheat the oven to 400°F.
In a small bowl combine the Blood Orange Olive Oil, Tangerine Dark Balsamic, soy sauce, lemon juice and honey.
Pat the salmon dry on both sides – you will cook it skin side down. The skin contains more of the same protein and essential omega-3 fatty acids contained in the fish and is useful as a buffer in cooking, even if you choose not to eat it.
Salt and Pepper the Salmon and sprinkle the paprika evenly.
In a cast iron skillet or Le Cruset type pan – drizzle a little Olive Oil. Place the salmon skin side down and pour the liquid mixture over the filet(s) – rubbing it in with the back side of a large spoon.
Bake in the preheated oven on the middle rack for 12-15 minutes. Remember this is baking in cast iron, so cooking time is very quick. If the fish start releasing albumin (the white stuff coming out between the flakes of fish) then it is being overcooked. Take out of oven and let rest at least 2 minutes; plate and serve – pouring the remaining juices from the pan over each piece of fish.
Feel free to marinate this fish in the liquid portion of the recipe – I have described and prepared it to be an easy weeknight meal anytime. My formula of temperature and time is based on an average 1 inch thick fillet.