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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 Wild Alaskan, skin-on Salmon fillet, about 1-1/2 to 2 lbs
1/3 cup light brown sugar
Zest of one lemon
1-1/2 tsp kosher salt
10 turns of the pepper grinder
1/2 tsp Cajun/Creole seasoning, or to taste, optional
Preheat the oven to 400.
Put the brown sugar, lemon zest, salt, pepper, and Cajun seasoning in the mini bowl of a food processor and combine well. I think this is just to make sure to mix and pulverize everything well - he really didn't explain why. Line a baking sheet with foil and lay the salmon on top. Spread the brown sugar mixture evenly on top of the salmon and allow it to rest at room temperature for 45 minutes.
Bake for roughly 20 to 30 minutes or until the thickest part of the fish reaches a minimum internal temperature of 131 degrees on an instant read thermometer. To keep the thinner tip piece from over-cooking, you can fold it over and secure it with a toothpick.
If desired, remove the salmon from the oven and turn the broiler on and pass the salmon under the broiler just until the sugars caramelize. Remove the salmon from the oven and allow to rest, uncovered, for about 5 minutes. Serve immediately.
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BAKED SALMON WITH CAJUN BROWN SUGAR CITRUS GLAZE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 Wild Alaskan, skin-on Salmon fillet, about 1-1/2 to 2 lbs
1/3 cup light brown sugar
Zest of one lemon
1-1/2 tsp kosher salt
10 turns of the pepper grinder
1/2 tsp Cajun/Creole seasoning, or to taste, optional
Preheat the oven to 400.
Put the brown sugar, lemon zest, salt, pepper, and Cajun seasoning in the mini bowl of a food processor and combine well. I think this is just to make sure to mix and pulverize everything well - he really didn't explain why. Line a baking sheet with foil and lay the salmon on top. Spread the brown sugar mixture evenly on top of the salmon and allow it to rest at room temperature for 45 minutes.
Bake for roughly 20 to 30 minutes or until the thickest part of the fish reaches a minimum internal temperature of 131 degrees on an instant read thermometer. To keep the thinner tip piece from over-cooking, you can fold it over and secure it with a toothpick.
If desired, remove the salmon from the oven and turn the broiler on and pass the salmon under the broiler just until the sugars caramelize. Remove the salmon from the oven and allow to rest, uncovered, for about 5 minutes. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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