True story: I used to be terrified of making salmon.
For some reason, I thought it was going to the most difficult thing ever, and so I just didn’t make it. For a while, I spent way too much buying pieces of pre-cooked salmon from an adorable market down the street from my apartment, totally justifying the cost because I swore salmon just wasn’t something that you could make.
But, of course, it’s super simple.
And that’s where this recipe comes in.
I am declaring this recipe The Easiest Salmon You Will Ever Make (caps totally and completely necessary) because I believe this is true.
All you have to do is preheat your oven, sprinkle some salt, pepper, coconut sugar and red pepper flakes on your salmon (as many pieces as you want, really), and bake. That’s it.
The result is super delicious and it’s even more delicious because of how easy it was. Don’t you love when that happens? You get a sweet and spicy piece of salmon that’s filling and goes with just about any side dish under the sun, from sweet potatoes to brown rice to broccoli to any green salad or veggie you could ever want.
Now that I am confident in my salmon making abilities, it’s one of my favourite proteins to make. On a regular basis, I batch-cook (batch-bake???) salmon and chicken thighs. I make a huge pot of brown rice and roast a whole bunch of sweet potatoes. And I totally rely on frozen broccoli and cauliflower (so cheap and so good). My dinners usually look like a combo of those three things: a good protein, carb, and vegetable. I’ve also been known to liberally pour hot sauce over whatever protein I’ve made.
What are your favourite ways to make salmon? Any flavour combos I should try out?
- 2 pieces salmon
- Salt and pepper
- 1 tsp coconut sugar (per piece)
- 1 tsp red pepper flakes (per piece)
- Preheat your oven to 350 degrees. Put a piece of parchment on a baking sheet.
- Sprinkle the salmon with the salt, pepper, coconut sugar and red pepper flakes.
- Bake for 25 minutes or until cooked through. Your oven temp might vary and your salmon might be done before that, but this is the sweet spot for my own oven.