First off, I’m SO sorry for being totally MIA this week! Graduate school studying is no joke, and I took the weekend off to go to a beautiful wedding in Half Moon Bay (my new favorite beach spot)!
This week was my one month anniversary of living up in Seattle, so I thought I’d commemorate it with a Seattle necessity: an amazing salmon recipe!
The best part about this salmon dinner? It, like my asparagus recipe, takes less than 10 minutes and is only 3 steps! Salmon and asparagus go great together, so making both recipes is the perfect quickie weeknight dinner.
I’m sure I’m not the first to tell you that salmon has amazing health benefits. Salmon is high in Omega-3 fatty acids, which are incredible for you! WebMD has a great slideshow to teach you about omega-3s here.
The Quickie Seattle Salmon
- ½ salmon fillet (about 4 oz)
- Your favorite teriyaki sauce (Mine is Soyaki from Trader Joe’s!)
- 2 tsp garlic salt
Directions:
Makes 1 serving
Calories: around 180-200 per serving
Prep time: 10 minutes
- First, marinate the salmon in the teriyaki and garlic salt. I like to start this by quickly rinsing the salmon under cold tap water (it gets rid of excess “fishy” taste. Then I shake some garlic salt on both sides and place it in a Ziploc bag, followed by some teriyaki sauce. I don’t have a specified amount of teriyaki sauce for you here, but just make sure that the salmon is coated in it without drowning in it.
- Next, turn on your oven’s broiler and cover a broiling pan in tin foil. Once the salmon is marinated (it can either marinate for 2 minutes or an afternoon, whatever is easiest for you!), place it on the broiling pan. It is SO important that you do not put the excess teriyaki sauce on the foil!!! I repeat, only put the salmon on it, do NOT drizzle the salmon in excess marinade! The broiler gets really hot, and excess liquid on the tin foil will smell up your whole house and may even catch on fire!
- Toss the salmon in the broiler and broil for about 6-8 minutes (depending on the thickness). Be sure to check on it after about 5 minutes. The edges should be dark and crispy, and the middle moist and pink.
There it is, quick and dirty (and delicious!) salmon. Enjoy!
