Togarashi – Salmon
Mise en Place
Salmon (Skin off, Pin Bone Out (PBO))
Togarashi (Here’s the Deal Spice Co.)
*Alternatives - Extra Virgin Olive Oil/ Smart Balance
Pre heat oven to 375°F
Bring Salmon to room temperature, Pat Dry
Line your Baking Tray with Parchment paper
Place your Salmon, Skin Side Down on the parchment paper
Add your Preference of Salt to the Fish
Add enough Togarashi to coat the top side of the fish.
Season your Fish on the Tray that you are cooking it on. Any of the seasoning that falls off will add aromatics when baked, along with adding flavor to the butter
Add a few knobs of Butter to the top of the salmon
Place your Baking pan with the salmon inside on the middle rack.
Cook Just until the White Juices start to pool on top of the Salmon
Depending on the thickness of your salmon, this could take anywhere from 7-15 mins
Keep an eye on it, Fish Cooks Fast
Internal Temperature roughly between 130°F - 140°F
I Prefer my salmon on the Medium Rare Side, Roughly 120°F
Remove Baking pan from oven, Allow to rest for about 3-5 Minutes.
Use Metal Spatula to remove from baking tray to your plate, then pour the remaining Butter and Juices on top!!
Best served with:
Rice, Asparagus, Top a Salad or Orzo Pasta
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