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Roasted Spicy Salmon
Monday, 27 July 2015

By: Gordie Johnson

 

3-4 lbs whole salmon, dressed

1 bunch cilantro, chopped

¼ cup chopped parsley

2 Tbsp chopped mint leaves

2 jalapeno peppers, seeds removed

1 Tbsp minced fresh ginger

2 garlic cloves, chopped

2 Tbsp fresh lemon juice

2 Tbsp vegetable oil

2 Tsp cumin seeds, toasted

1 Tsp salt

½ cup diced tomato

 

  1. Cut diagonal slashes about 4” (10 cm) long, 1 ½” (4 cm) apart and 1/1” (1 cm) deep on each side of salmon.
  2. In bowl of food processor place cilantro, parsley, mint, peppers, ginger, garlic, lemon juice, vegetable oil, cumin and salt; pulse to make paste. Transfer to a small bowl and fold in tomato.
  3. Stuff spice mixture into slits and belly cavity of the fish. Cover and refrigerate 1-4 hours.
  4. Preheat oven to 425°F (220°C). Transfer salmon to a lightly oiled roasting pan. For cooking time, measure the thickest part of the salmon and allow 10 minutes per inch (2.5 cm) of thickness. Or cook until fish flakes easily along both sides of backbone at thickest point when tested with a fork.

Preparation time: 15 minutes (plus 1-4 hours refrigeration).

Cooking time: approx. 40 minutes.

Serves 6.

 

About Gordie Johnson

A gillnetter since he was 16, Gordie loves the independent and flexible lifestyle of commercial fishing. When not fishing for salmon, herring or halibut, he is diversifying his business by developing and marketing value-added products such as smoked salmon wrapped in bacon. Diversify your menu with Gordie’s delicious recipe for Roasted Spicy Salmon!

About the BC Salmon Marketing Council 
This salmon recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...