Look for wild, local salmon.

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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