SAN DIEGO — I have known Scott Markewitz for more than 40 years and what Scott is really good at is photography! I mean really good!
Here's a link for you to check out. Scott and I first met in Utah skiing in the 1980's since then I have traveled back to Utah to ski with him, his wife Veronique and their son Julien and most of the time he will make "Scott's Secret Salmon".
It is simple to make yet complex in its flavor profile and I'm sure you will enjoy the salmon as much as I do.
Scott's Secret Salmon
- 4, 6 oz Salmon filets, skin on
- 3 - 4 tbsp. olive oil
- ¼ cup soy sauce
- ¼ - ½ tsp crushed red pepper flakes
Preheat oven to 375° and have a rack near the top so you can use the broiler at the end. While the oven is heating mix olive oil, soy sauce, red pepper flakes to create a marinade, arrange the filets skin side up in a baking pan side by side, pour mixture over the salmon turning the fillets over a several times to fully coat the salmon.
Do this a couple of times to help the flavors to be absorbed by the salmon.
Once the oven is up to temperature. Make sure you give the oven enough time to be totally heated.
Salmon should be skinned down for cooking. Place the baking dish on the top rack and bake the salmon for 10 - 12 minutes depending on the thickness of the filets.
Check the fish at the thickest part with a knife to see if it starts to flake apart, the flesh should still be a dark pink inside. Turn the broiler on at this point and broil for a couple of minutes, the salmon will start to brown slightly on the edges.
Just remember the salmon with continue to cook once it comes out of the oven. You can always cook it more, but you can't uncook it. Try to prepare the salmon last and serve it right away with a little of the marinade from the pan over the top.
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