Sometimes the simplest recipes are the best. With ranch, mayonnaise, and yellow mustard, this must-repeat recipe will become your new go-to. Baked for 10 minutes, these sockeye salmon servings sport the perfect tanginess. Simply delicious!
Tony's Every Night Salmon
Rated 4.5 stars by 2 users
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1 fillet Wild Alaskan Sockeye Salmon, pin bones removed, skin on
¼ cup ranch dressing
¼ cup mayonnaise
1 Tablespoon dijon or yellow mustard (optional)
- ½ lemon, juiced
¼ teaspoon Goya brand adobo garlic salt
- ½ teaspoon freshly ground pepper
Directions
- Preheat oven to 475-500 ˚F
- Line a baking sheet with parchment paper or foil and place a lightly oiled rack on top of it. Fish may also be placed directly on the lined pan for baking.
- Cut salmon fillet into 1-inch-wide portions, perpendicular to the length of the fish. Skin can be removed or left on. If removing skin, its easiest to do this before portioning. Set aside.
In a large bowl, whisk together the ingredients until well combined. Taste for additional seasoning and adjust to your preference.
- Add salmon portions to the bowl of mixed wet ingredients, and using your hands or a rubber spatula, gently turn the fillets until thoroughly coated with the mixture on all sides.
- Marinate for 10-15 minutes.
- Place salmon, skin side down, on the oiled rack or lined baking sheet, leaving a few inches of space between each piece of fish.
- Spoon excess marinade on top of each individual portion.
- Place baking sheet on top rack of oven and quickly close door.
- Shut off oven and use the ambient heat to cook the salmon. For larger size portions, or is using several fillets, oven can be left on for a few minutes (5 minutes maximum) before shutting it off.
- Check for doneness after 10 minutes, and continue cooking in small increments, if necessary, until a fork can poke through and the fish is moist and flakes apart.
- Since fish will continue to cook as it rests out of the oven, its crucial that you remove the salmon at the very first signs of doneness.
