Growing up, we never ate a lot of fish. My mother hated it. And to be honest, I don’t really blame her. It is hard to get fresh fish in Nebraska – so by default I never really knew I even liked fish. It wasn’t until later in life that I really began to love it: sushi, sashimi, fish tacos, grilled salmon, ahi tuna, and even just plain old tuna from the can. These days, I can’t seem to get enough so I’ve been trying to incorporate more fish centered meals in my diet, which can be intimidating for a girl who grew up primarily eating red meat.
Recently I felt bold enough to try and cook fish again. I was inspired by this hot pepper jelly salmon Matt’s mom made for dinner a few months back (and to be honest, salmon was on sale at Whole Foods). She whisked together Chili Dawgs hot pepper jelly, soy sauce, and olive oil; poured the mixture over the fish; and popped the fillets in the oven. I thought to myself that was easy! And I wondered why I was so intimidated!
For this recipe I used her marinade as a base, which includes: Chili Dawgs pepper jelly (I used Mangonero, which is mango flavored habanero pepper jelly – found here), soy sauce, and olive oil. To that I added a dash of garlic salt, onion powder, fresh minced garlic, red pepper chili flakes, lime juice, and all-purpose seasoning.
After I whisked together those ingredients, I oiled a pan with EVOO and arranged the salmon fillets on the oiled dish. I lightly salted the fillets with sea salt and then poured the pepper jelly mixture on each fillet.
I popped these babies in a preheated 425F degree oven for 14 minutes
I served the salmon with a side of quinoa and steamed broccoli / broccolini and pre-packed them for lunch all week.
Pro tip: Don’t microwave them at work if you want to keep any work friends. Or find a remote location where no one will know it was you that heated up fish –hehe.
- 1 LB wild-caught salmon (I used Sockeye)
- ¼ cup of Chili Dawgs hot pepper jelly, any flavor (I used Mangonero)
- 1 ½ tbsp Soy Sauce
- 1 tsp garlic power
- 1 tsp onion powder
- 1 tsp all purpose seasoning
- 1 tbsp of olive oil for marinade and ~1 tsp to oil baking dish
- Juice from ½ a lime (about 1-2 tbsps)
- 1 tbsp of minced garlic
- 1 tsp of red chili flakes (optional or to taste)
- Sea salt
- Optional: Steamed Broccoli and Quinoa
- Preheat oven to 425 degrees F
- If not already cut, cut the salmon fillet into 5 pieces (about 3 oz each)
- Oil a baking dish (approx. 9×13) with a drizzle of olive oil, and arrange salmon fillets in pan, sprinkle the fillets with sea salt to your preference
- Whisk together wet and dry ingredients: Chili Dawgs jelly, soy sauce, garlic powder, onion powder, all purpose seasoning, olive oil, lime juice, minced garlic, and chili flakes.
- Pour mixture over the salmon fillets as evenly as possible
- Bake at 425 for 14 minutes or until completely cooked through
- Serve over your choice of grain (quinoa, rice) and vegetable (stir fry veggies, broccoli, peppers, edamame. I served with quinoa and broccoli.