This is a recipe for salmon that I have come across from simply experimenting with different spices combinations. I may be breaking some rules, but it tastes good to me and my family. However the picture I have our from a version of this where the fish was stale. The fish looked fresh, but tastes off when cooked. The spices can’t seem to save a super stale fish though. I would think you would need to marinate for that. Although stale fish probably isn’t the healthiest thing either. This flavor is almost a sweet cinnamon like taste. Normally I don’t measure ingredients, so this is not consistent each time. Sometimes its is slightly spicy, sometimes its mild.
- A square baking pan.
- Aluminum foil
- Measuring cup
- Basting brush
- garlic powder
- ground sumac
- ground cloves
- Frank’s Red Hot Sauce
- lemon juice
- 1/2 lb to 1 lb salmon (1/2 ” thick)
- Preheat oven to 350* F.
- Line backing pan with aluminum foil.
- Clean off salmon and place in pan
- Melt a tablespoon of butter in measuring cup.
- Mix 4-8 drops of Franks Red Hot sauce in butter.
- Squirt about 2-3 squirts of lemon juice in butter mixture.
- Coat salmon with butter mixture with basting brush.
- Evenly coat salmon with dry spices.
- Bake salmon for 20 minutes (1/2 lb) to 25 minutes (1 lb).
How the spices are sprinkled on top of the butter.