Chex Mix
Lidey Heuck
239 ratings with an average rating of 4 out of 5 stars
239
1 hour, plus cooling
Updated April 17, 2024
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Heat the oven to 400 degrees and line a sheet pan with parchment paper.
Pat the salmon dry with paper towels and place on the sheet pan. Brush the fillets all over with the olive oil.
In a small bowl, combine the garlic, brown sugar, salt, paprika and pepper. Sprinkle the spice mixture over the fillets, pressing gently to coat the tops and sides.
Bake the salmon until it flakes easily and is just cooked in the center, 12 to 15 minutes, depending on the thickness of the fillets. Squeeze the lemon over the fish and serve.
I personally love some brown sugar on salmon. When it caramelizes, it’s divine and works so well with the buttery flavor of the salmon. I serve lemon wedges with it to add a tang.
I slow-roast salmon at 275º for exactly 20 minutes for myself (I like it very soft and just barely done) and a mere 22 minutes for my husband and others who like it medium but moist. It doesn't seem raw but rather cooked gently and perfectly ... 400º for 20 minutes sounds like it would be cooked dry.
It’s really no faster to sauté, plus sautéing stinks up my kitchen more (plus smoke on occasion). So I like to bake my fish.
Haven’t you ever heard of a maple glaze on salmon? Delicious. Same principle using brown sugar. Don’t knock it until you try it. Especially when you know not of what you speak.
There are several different flavors of salmon depending on where they were raised. Coho salmon has a great deal of flavor and can stand on it's own, whereas Atlantic salmon tends to be quite bland. Atlantic salmon's flavor can be enhanced with the addition of spices, brown sugar and a bit of butter. Sugar adds color and a firmer texture. When cooking Atlantic salmon I make a paste of brown sugar, a touch of melted butter, a splash of rum, and a dash of blackened seasoning. Lemon on the side.
Unless I have the oven on for something else, I'm not going to waste time & fuel to heat it up when it's so fast to saute on stovetop. Salmon only needs a few spices, no sugar!
Is the sugar added in this recipe just for flavor or is it chemistry? Sugar added when brining along with salt, I've read, affects the structure of proteins and the resulting texture of the meat but brining takes much more time. We've used this method many times with garlic powder, onion powder and smoked paprika. And since the oven is on we also roast vegetables, potatoes and even frozen french fries. Very easy and quick meal.
Would recommend halving the salt - much too salty
This was easy and the flavor was incredible. I will definitely make this again.
I just made this tonight and it was way too salty. I used half as much salt which was one teaspoon and it was way way too salty.
This was delicious and so easy! I love the mixture of sugar and spice on the salmon for a change from the usual way I cook it. Served with rice and broccoli rabe.
I agree this was much too salty.
Reduce the salt by half for better taste and health.
This would’ve been excellent if I had read the reviews first and dialed back the salt. The salmon was really costly and it tastes like a salt lick.
I agree with previous comments, 2 tsps of salt makes this WAY too salty. Cut it in half or even more.
Way too much salt! It ruined the dish. Next time I will cut it in half.
As others have noted, this was way too salty. I’d reduce the salt by half and possibly more. I’d recommend using 3/4 tsp and add finishing salt if needed when serving.
This was far too salty for us. We’ll try it with just a smidge of salt next time. I like the sound of using maple syrup as suggested above.
I didn’t make the sauce but used this recipe as a guide for roasting 3 salmon fillets w just S P, olive oil and a few lemon slices on top. 12 mins at the prescribed temp was perfect - super moist salmon but cooked through. I’ll try the sauce next time as well.
We did NOT enjoy this. Garlic was too sharp, and I used store-brand kosher salt, which made this almost inedible salty. Had to wash the cooked fish to eat it.
Way too much salt.
As I just posted, I am switching to low sodium, iodized table salt, and not using kosher salt. When using table salt you use 1/2 the amount of kosher salt. If you say 2 tsp of kosher salt is too much, then I would try only 1/2 tsp table salt, to start.
I made this as written, it baked for about 13 minutes at 400. Perfection, the salmon was silky, the topping added flavor but didn't overpower.
Perfect baked salmon. This was wonderful, quick and easy on a weeknight.
X3 Too salty and artificial tasting with garlic powder.
This was delicious. You could honestly omit the salt if you aren’t a fan, there’s so much going on flavor wise it may not be needed, based on how you typically salt your food. However, you have to be ok with salmon sharing the show with the flavors. They complement each other. I seasoned Coho salmon and served with roasted sweet potato fries. Really good paprika takes this to the next level. Will be making again!
I would cost the salmon with Dijon mustard and then cover with the sugar mixture
Halve the salt!
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