- Baked Salmon with Cajun
- Brown Sugar Citrus Glaze
- From the Kitchen of Deep South Dish
- 1 Wild Alaskan, skin-on
- Salmon fillet, about 1-1/2 to 2 pounds
- 1/3 cup of light brown sugar
- Zest of one lemon
- 1-1/2 teaspoons kosher salt
- 10 turns of the pepper grinder
- 1/2 teaspoon of Slap Ya Mama or your favorite
- Cajun/Creole seasoning, or to taste, optional
Preheat the oven to 400 degrees.
Put the brown sugar, lemon zest, salt, pepper, and Cajun seasoning in the mini bowl of a food processor and combine well. I think this is just to make sure to mix and pulverize everything well - he really didn't explain why. Line a baking sheet with foil and lay the salmon on top. Spread the brown sugar mixture evenly on top of the salmon and allow it to rest at room temperature for 45 minutes.
Bake at 400 degrees for roughly 20 to 30 minutes or until the thickest part of the fish reaches a minimum internal temperature of 131 degrees on an instant read thermometer. To keep the thinner tip piece from over-cooking, you can fold it over and secure it with a toothpick.
If desired, remove the salmon from the oven and turn the broiler on and pass the salmon under the broiler just until the sugars caramelize. Remove the salmon from the oven and allow to rest, uncovered, for about 5 minutes. Serve immediately.