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Roasted Salmon

This salmon is so easy and while super delicious on its own, you can customize it to your taste. Want some spice? Sprinkle on a little Schichimi Togarashi. Want to freshen it up? Finish with some scallions, cilantro, and fresh lime.

Serves 4

4 fillets of wild salmon, 4-6 ounces each

olive oil

sea salt and freshly ground black pepper to taste

1 tablespoon unseasoned rice vinegar

1 tablespoon pure maple syrup

1. Preheat the oven to 400 degrees.

2. Line a large baking sheet with unbleached parchment paper. Place the fish on the paper and brush fish with olive oil. Sprinkle with salt and pepper.

3. In a small bowl combine rice vinegar and maple syrup. Set aside.

4. Bake the fish for 10 minutes per 1 inch of thickness. When the fish is done, brush with the rice vinegar-maple syrup mixture.

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