I remember someone once told me that every girl he ever dated ended up cooking him salmon. Well, why is that? Probably because salmon is that one food you can get away with making despite never cooking a meal in your life. And it’ll still come out really. freakin’. good. Now I’m not saying these girls never cooked before, but what I am saying is that this dish will blow your mind, your boyfriend’s mind, and everyone else’s mind in between. If you’re into fish, you like tasty food, and you are ready to make a killer dish, then don’t think twice about whipping this salmon recipe up.
Anything sweet, soy, or sesame is a great go-to for salmon. What I’ve learned about cooking salmon is that it’s kinda hard to go wrong. Salmon is naturally buttery and rich in fat (the good kind!), so whatever you end up doing it’ll almost always still be tasty. When choosing salmon, go for wild over farmed and choose a nice thick cut. The blood orange here really amps up the flavor and sneaks in a healthy antioxidant boost.
As for the marinade, it’s quite simple and does not require a food processor or any fancy kitchen tools. I found it to be much smoother when processing it, but it’s totally not necessary. It also doesn’t require you to marinate, so if you don’t have the time don’t stress. The only thing you have to be careful of is overcooking, but that part is easy peasy when you follow the recipe.
Serve it up with brown rice, steamed vegetables, or this Simple Nobu Soy Sesame Salad.
- 2 wild salmon filets
- 2 tsp sesame oil
- 2 tsp red wine vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- ½ blood orange, squeezed
- 2 garlic cloves, minced
- 2 tsp sesame seeds
- 1 tbsp ginger, minced
- 1 tsp cumin, chili powder, and paprika (each)
- Wash, trim, pat the salmon dry, and set aside.
- In a small bowl mix the sesame oil, red wine vinegar, soy sauce, honey, blood orange juice, garlic, ginger, cumin, chili powder, and paprika. If desired, use a food processor to blend.
- Place the salmon in the refrigerator in a ziploc bag with marinade for at least one hour.
- Preheat the oven to 400F. Remove the salmon from the fridge and top with sesame seeds. Bake for 20 minutes, or until lightly crisp on the top and flakey on the inside. Serve immediately!