Tony’s Every Night Salmon
- 1 fillet Wild Alaskan Sockeye Salmon, (pin bones removed, skin on)
- ¼ cup ranch dressing
- ¼ cup mayonnaise
- 1 Tablespoon dijon or yellow mustard ((optional))
- ½ lemon, (juiced)
- ¼ teaspoon Goya brand adobo garlic salt
- ½ teaspoon freshly ground pepper
Preheat oven to 475-500 ˚F
Line a baking sheet with parchment paper or foil and place a lightly oiled rack on top of it. Fish may also be placed directly on the lined pan for baking.
Cut salmon fillet into 1-inch-wide portions, perpendicular to the length of the fish. Skin can be removed or left on. If removing skin, its easiest to do this before portioning. Set aside.
In a large bowl, whisk together the remaining ingredients until well combined. Taste for additional seasoning and adjust to your preference.
Add salmon portions to the bowl of mixed wet ingredients, and using your hands or a rubber spatula, gently turn the fillets until thoroughly coated with the mixture on all sides.
Marinate for 10-15 minutes.
Place salmon, skin side down, on the oiled rack or lined baking sheet, leaving a few inches of space between each piece of fish.
Spoon excess marinade on top of each individual portion.
Place baking sheet on top rack of oven and quickly close door.
Shut off oven and use the ambient heat to cook the salmon. For larger size portions, or is using several fillets, oven can be left on for a few minutes (5 minutes maximum) before shutting it off.
Check for doneness after 10 minutes, and continue cooking in small increments, if necessary, until a fork can poke through and the fish is moist and flakes apart.
Since fish will continue to cook as it rests out of the oven, its crucial that you remove the salmon at the very first signs of doneness.
