7-Minute Spiced Baked Salmon

Good afternoon!

Just in time for Easter celebration, here’s the salmon recipe I mentioned in my previous post using the marinade for the chicken skewers.   It’s slathered with spiced marinade then baked.  This salmon is super moist and fork tender and it’s out from the oven in just seven minutes. What? Yes, seven minutes. 😀

A friend of a friend mentioned baking salmon in high temperature.  I was intrigued by it and inspired me to try… and she was right.  The result was amazing.

Ingredients:

  • 4 servings of wild caught salmon (about 16 oz.)
  • chopped cilantro
  • tricolor capsicum or bell peppers, cut lengthwise
  • Spiced marinade (for the recipe, click  here)
  • Sesame oil
  • olive oil
  • salt and pepper to taste

Directions:

  • Preheat oven to 500 degrees.
  • Coat the baking dish with baking spray.
  • Lightly season salmon with salt and pepper.  Then, slather the salmon with the spiced marinade.  Lightly drizzle with Sesame oil and place in the baking dish.
  • Bake uncovered for 7 minutes (See Notes).
  • While the salmon is baking, heat a skillet over medium heat and add 1 tablespoon of olive oil.
  • Add the cut capsicum. Cook just until they sweat about 1 minute.  Season with salt and pepper. Set aside.  Remove salmon from the oven and place in a serving platter or you can leave it in the baking dish.  Add the cooked capsicum on top of the salmon and garnish with chopped cilantro.  Serve warm.  Enjoy!

Notes:

  • The more marinade sauce you slather on the salmon, the better.
  • Be warned that the marinade is spicy.  You can make it mild by adding just a small amount of harissa or chili sauce when making it. Do not omit. I used the marinade for the Chicken Skewers.  Click here for the marinade recipe.
  • Oven temperature varies, adjust accordingly.  I cooked the salmon exactly 7 minutes and it was perfect.  It was super moist and flaky.
  • If you are not serving the salmon right away, cover with aluminum foil to keep it moist.
  • You can squeeze some lemon juice over the salmon, but it was perfect and tasty without it.
  • Enjoy! 😀

I hope everyone is enjoying spring.  I know the temperature dropped in some areas.  We are affected too.  I had quite a big surprise when I went out last night without a jacket.  Brrr….

Thanks for visiting again.  If you haven’t Subscribe or Follow, simply click the “Follow” button and you are good to go. You won’t miss any of the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Keep warm y’all. 😀

~Anna

Baked Salmon Escabeche

In case you are wondering what the apples have to do with my post, my children and I went to pick apples at an orchard along with some friends.   We planned on having lunch, so I cooked chicken adobo, pansit and some Filipino desserts, which I will be posting soon.   We went straight to the apple orchard and waited for my friends to arrive from picking tomatoes in the farm.  By the time we got together, it was lunch time.  The tomatoes were given to me and  I was so eager to use them in this recipe because they were so fresh and tasted sweet.

This recipe is adapted from my mother’s very own Tilapia Escabeche.   In my mother’s recipe, the fish is whole and fried and she used cherry tomatoes and red onions but no ginger and simmered the fish in the sauce.  I made it in the past by using a whole red snapper fish (scroll all the way down to see photo).

My version is baked and very easy to make and it’s ready in  25 minutes.*   I had wild salmon in the refrigerator that I purchased  from Costco.  I didn’t really want to fry it, so I immediately thought of baking it and making the sauce separate and pour it over the salmon.  Brilliant!  This was our dinner last night.  The salmon was succulent and tender and the chilies and cilantro added character to the dish.  Delicious!

Prepare the ingredients.

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Preheat the oven to 350 degrees.

Ingredients:

  • 3-4 servings salmon fillets
  • 1 medium onion, cut crosswise
  • 2 sprigs  green onions, cut
  • 1 large tomato, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons sugar
  • 1/4  cup soy sauce
  • 3 fl. tablespoons water
  • thumb size ginger root, peeled and pounded with a meat mallet
  • 2 tablespoons olive oil
  • Green chili peppers
  • cilantro for garnish

Preparation Methods:

Lightly season salmon fillet with a pinch of salt and black pepper.  Bake salmon for 20-25 minutes* or until opaque.  Remove salmon from the oven and set aside or leave the salmon in the oven and open the oven door halfway to release the heat. This will prevent the salmon  from overcooking.  Make the sauce.

Heat skillet over medium heat and coat with oil when hot.  Add garlic and fresh ginger and saute for 1 minute.

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Add tomatoes, onions, and green onions. Stir-fry until onions and tomatoes are somewhat soft about 3 minutes.*

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Add the chillies.

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Then add soy sauce, sugar, and water.  Stir -fry  for 1 minute to incorporate.  Turn off heat.

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Arrange the salmon on a large plate.  Scoop the cooked onions, tomatoes, and chillies and put over salmon.  Pour the sauce on top and garnish with cilantro.  Serve immediately.  Bon Appetit! 🙂

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And here’s the snapper escabeche with salsa that I made in the past using my mother’s classic escabeche recipe.  🙂

Whole snapper Escabeche with salsa

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*Note:  Due to the variations on all ovens, cooking time may require adjustments.

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.