It feels wrong, doesn’t it? Heresy even. Just brown sugar. That can’t be right. Will Gordon Ramsay explode through the drywall and harass you for crimes against protein? If he does, ask him to take a bite. The venom will melt from his face as he tastes the richest, softest salmon dish made in under 30 minutes: from prep-to-plate.
Time: 30 mins
Cost: ££
Serves: 2
Difficulty: Easy
Equipment you will need:
- 1 baking tray
- Aluminium foil to cover tray
- An oven
Ingredients:
- 2 salmon fillets, 500g total
- A sprinkle of salt
- 3 table spoons brown sugar
- (optional) A dash of spicy smoked paprika
- 120-180g rice (depending on the portion size of the salmon)
- Teriyaki Sauce
Method:
- Grab a baking tray and a sheet of foil ready (you will use this to put the salmon in the oven).
- Preheat the oven to 215c.
- Get your salmon, wipe up any residual moisture with a paper towel, then season with salt. Let it sit for a minute. Don’t coat the fillet with oil! Oil prevents the salt and sugar from marinating the fillet.
- Use your hands to pat the sugar in a light layer on the top of the salmon. You should just about be able to see the fillet through the sugar, but if parts are coated more heavily don’t worry. Those bits will caramelise and drip down the side. Yum!
- Give the sugar 5 minutes to soak into the salmon.
- Place the baking tray with salmon in the oven. A standard fillet (3 to 4 centimetres thick) will take about 10 minutes, but use your fork to check. If the salmon flakes easily with a fork, you’re good to go.
- Remove from the oven and enjoy!
Gretel’s tip: If you need a stand-alone meal, serve the salmon on a bed of steamed white rice with a drizzle of teriyaki sauce.