Cayenne and Maple Glazed Salmon
Salmon (1 lb)
1/2 cup red onion
1/2 tsp cayenne pepper
1/4 tsp black pepper
1.5 tbs maple syrup
2 cloves garlic
1/4 tsp ground cinnamon
1/4 tsp smoked paprika
1/2 tsp Himalayan salt
1/2 tbsp. thyme
2 tbs olive oil
1/2 lemon sliced
Tools: A large flat baking tray, foil, spatula.
Pairs well with Chef Ash’s Sweet Mashed Potatoes and Chef Ash’s Parmesan Crusted Brussels Sprouts
Tip: When buying salmon you want to look for the “center cut” or thickest piece with minimal tapering on the edges. If you are cooking for two, 1 pound will be enough.
Step 1. Preheat oven to 415 degrees, Cover flat baking tray with foil and coat foil generously with olive oil.
Step 2. Remove salmon from package and wash very gently with lukewarm water, pat dry with paper towel and place on greased tray. Drizzle salmon with two tbsp. of olive oil. Massage oil into salmon lightly with fingers.
Step 3. Chop 1/2 cup of red onion and mince two cloves of garlic. Slice 1/2 a lemon. Sprinkle light even coating of salt, black pepper, smoked paprika, cinnamon, 1/2 tsp of cayenne. Slowly draw lines of maple syrup across the salmon (1.5 tbs). Finish seasonings by spreading minced garlic, onions, and thyme all over the top of the salmon.
Step 4. Cover salmon with foil. Place tray of salmon in oven and bake for 18-20 minutes. Remove cover and turn off oven, let salmon bake for an additional 5 minutes.
Tip: Salmon is done when white protein leaks out of the sides of the fish and the red onions start to blacken. Leave fish in oven until you see these indicators. (5-10 extra minutes may be necessary depending on the fish’s thickness).
Step 5. When salmon is done, remove fish from tray by sliding a spatula under fish (you may need two spatulas on both sides). Place on cutting board or plate to rest.
Step 6. Add a drizzle of maple syrup and a dash off salt to the top of the fish before serving. Serve lemon on the side for squeezing. Bon Appetit!
Tip: The trick to sprinkling a light even layer of seasoning is to tilt the bottle slightly and gently tap the side of the bottle while moving the bottle across the desired area. Practice on a chopping board before trying it on your food.
*Recipes will be available in the “The Millennial Cook Book.” Click here to receive our mailing list for release updates and free tips!