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5 – Ingredient Salmon

Posted By Yvette Stoddart On In Cooking,Dinner,Meats | No Comments

 

If you know us, you know we are crazy about our friends. They truly are an extended family we have and I don’t know what I’d do without my friends. Recently I posted the Lemon Garlic Spinach recipe [1] that I stole from my dude BFF, Simon, and today I’m posting another stolen recipe; this dish coming from one of my dudette BFFs, Monica. We all met working at Pappadeaux 18 years ago!

5 – Ingredient Salmon is about as easy as it gets. When I called Monica to get measurements, because she gave me this recipe about 7 years ago, she had no idea what to tell me. I, myself, had to make this twice {writing every detail down} to perfect the measurements because I never measure when I make this salmon.

At least once every two weeks, this is in my oven. My kids love it, everyone loves it. It’s soooooo easy! And when I tell you it’s good, believe me, it’s good. You’ll have this stuck in your rotation soon too. There’s always a little leftover that I throw in my salad the next day. Mmmm…mmmmm. I guess you can say I obsessively crave it.

The recipe calls for you to marinate the salmon 1 hour to overnight, but I’ve thrown it in the oven without marinating it and it’s awesome. I’ve over-marinated it two nights in the fridge and it’s fantastic. You can’t screw this up. It’s impossible!

One last little thing I’ll say before I give you the goods, if you are not a fish eater, {you cuckoo person} this is your opening scene. Your beginner recipe. Your maiden voyage. Your virgin…well, you get the point. But the reason I say that is because the ingredients keep this salmon from being “fishy.” You’ll love it.

Ok, ok…enough about me and my love for this salmon. Here you go….

Yvearl’s Recipe: 5 – Ingredient Salmon

Ingredients

  • 1.5 lb Salmon Filet {I used Steelhead for this recipe}
  • 1 1/2 tsp Tony Chachere’s {or your favorite Cajun seasoning}
  • 1/3 cup Worcestershire sauce
  • 1/3 cup low-sodium soy sauce
  • juice of one medium lemon
  • S & P to taste

Preparation

  1. Season salmon with cajun spices and salt and pepper on both sides.
  2. Place salmon filet in a baking dish.
  3. Add Worcestershire sauce, soy sauce, and lemon juice.
  4. Cover and refrigerate for 1 hour to overnight
  5. Once fish has marinated, preheat oven to 425.
  6. Bake fish in the liquid for 15-20 minutes.
  7. Remove and enjoy!

Skin on, skin off…either way that you like your salmon, this recipe works. {It ends up falling off anyway!}

Pair this with spinach or one of my faves to have this with is mashed potatoes. All of the leftover liquid kinda drowns the potatoes. Whoa.

Now, here it is as part of my breakfast the next morning. Ummm…yum?