Drstel and I did not plan to cook the same thing tonight. I bought the fish because it was so cheap. It turns out, she bought it for the same reason too. Anyway, here goes my story.
I once worked for a company that built fish cages in the west coast, in Mexico and a part of South America. Our company also did some consulting job for a company in Australia and so there were varied ways of preparing salmon that I learned. Although there are issues about wild and farmed salmon, I prefer the Atlantic farmed ones. I learned this recipe from my boss and it’s really easy to cook. What was funny though was I taught my boss how to fillet. What with my experience of filleting bangus for daing, right?
¼ light soy sauce
2 tbsp of lemon juice extract
dash of ground pepper
1 tsp of finely chopped garlic
about 5 tbsp of barbecue sauce
dash of dill weed
Marinate the salmon with the first four ingredients for about 10 to 15 minutes. Put in a lined cookie sheet. Top with barbecue sauce and sprinkle dill weed on top. Bake at 350 for 10 minutes.
Serve with rice or baked potatoes and steamed vegetables.
Tip: You will know that Salmonis cooked if a milk-like juice comes out of the flesh of the salmon. Ideally, salmon should be cooked only for 10 minutes. Over baking it would make the fish dry. Also, do not marinate fish longer than 15 minutes to avoid the fish from becoming salty.