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Cook like a pro without being one: Soy glazed salmon 5 ingredients, 1 pan, 20 minutes.
Cooking is hard, I don’t have the right equipment, I don’t have time…the list of excuses goes on and on. But wouldn’t trying to cook be fun? Other people praising how great your food is, the ability to cook and feed yourself or loved ones whenever you’re hungry, unwinding in the kitchen and making a meal while drinking a glass of red wine giving cooking instructions to an imaginary Food Network videographer (okay, that’s just me)…I know you’re busy just like I am, that’s why I’m sharing a tasty salmon you can make in 20 minutes, beginning to end.
I’m going to give you exact instructions for a yummy salmon filet that’s easy cleanup, only has 5 ingredients, and the total time (prep + cooking is 20 minutes). Interested? Okay great! Read on.
Oh, and if you are hesitant about investing into some of these ingredients that you may not already have because you’ll never use them again check out the tips on the very bottom for alternate uses of these ingredients so they don’t go to waste!
Scared you’ll screw it up? Jumping head first into an easy recipe will help you start the good habit of cooking and feeding yourself and will help you acquaint yourself with different types of ingredients. Finally, if you screw it up (which is impossible if you follow these instructions exactly) then call for pizza! No biggie.
Equipment you need:
1. Oven (I prefer a toaster/oven because it’s small and easy) but any oven will do
2. Aluminum foil
Ingredients you need:
1. Filet of salmon
2. Soy sauce (or Tamari if you’re gluten-free): 2 tbsp
3. Hoisin sauce: 2 tbsp
4. 1 lemon (for garnish and sauce): ¼ wedge
5. Garlic powder: 2 tsp
Optional ingredients to take it to the next level:
• Rice wine vinegar: 2 tsp
• Sriracha (if you like spicy): 1-2 tsp
• Fresh, minced garlic: 2 tsp
Instructions (serving for one person, double the measurements for 2)
1. Defrost- If the salmon is frozen, make sure you defrost it. I recommend taking it out the night before and placing in the fridge for a full day to defrost. If it’s frozen and you’re hungry, throw it in a bowl of warm water for about 20-30 min and it will defrost. Don’t throw it in without it being in a Ziploc or plastic container of sorts by the way.
2. Preheat oven to 350 degrees on “broil”
3. Marinade- In a small bowl put 2 tbsp. of soy sauce, 2 tbsp. of hoisin sauce, ¼ of the lemon freshly squeezed in there, 1 tsp of garlic powder. Mix together. If you want to replace the garlic powder with freshly minced garlic that will take it to the next level and if you want a kick of spice use 1-2 tsp of Sriracha depending on how much spice you can handle. Finally, adding a touch of rice wine vinegar gives it a nice edge and will make the salmon more tender.
4. Cook- Put foil over a sheet pan (shiny side up, matte side down), put the defrosted salmon on top and pour all the sauce over the salmon filet. Place in oven for 10 minutes.
5. Remove Turn oven off after 10 minutes and let the salmon sit for 2 more minutes in the oven with the heat OFF, then remove.
Scared to invest in some key ingredients like garlic powder, hoisin and soy sauce? Fair enough, let me give you a few suggestions on what you can do with them in the future.
Soy Sauce- marinades, marinades, marinades. Soy sauce can be used to marinate ANY type of meat from pork to fish. If you are gluten averse you can use Tamari. Is your chicken tasteless? Throw it in the fridge with some soy sauce overnight and cook it the next day, that’s it just meat + soy sauce. Obviously, if you like Asian foods it can also be used in salad dressing and stir-fry sauces.
Rice Wine Vinegar is great for:
Marinades
Salad dressing
To pickle vegetables
Garlic Powder is great for:
Great seasoning on any type of meat cooked any way (Grilled, stir-fry, etc)
Marinades
Salad dressing
Anytime you use salt, you can consider pairing it with garlic powder
Lemon is great for:
Marinade
Salad dressing
Garnish
Add to drinking water