Mexican Style Baked Salmon
Posted by fourclankitchen on January 22, 2011
This is my favorite way to make fish. Its fast and easy and requires only a single cast-iron pan that goes from stove top to oven. The cast iron crisps the fish beautifully. Also, the prep is versatile and a gazillion combination of spices are possible (some are suggested below). Here I made it with Mexican-ish spices to go with the patatas bravas posted in last week. So here goes.
For the marinade:
2 tsp oil
1 tbs oregano, crushed between your fingers
Juice of 1/2 large lemon or to taste
1 tsp cumin
1 tsp. Hungarian sweet paprika (or 1/2 tsp cayenne if you like the heat)
Salt to taste
For the fish:
2 tbs. vegetable oil for frying the fish
3 1/3 salmon fillets, skin on the bottom (I used wild-caught sockeye)
Whisk all the ingredients for the marinade in a shallow bowl. Add the fillets and coat completely. Marinade for a couple hours in the fridge (at least 30 minutes). 15 minutes before you are ready to make the fish, preheat oven to 350˚F. When ready, heat 2 tbs. of oil in a cast-iron pan, until the oil is nice and hot. Place the fish, skin side down in the pan, sear for 2 min, then flip the fish and sear the other side for 2 min as well. The fish is now skin side down in the pan. Remove the cast-iron pan to the oven (middle rack) and cook the fish for ~ 15 min (this will depend on the thickness of the fillet and the type of pan you are using). The fish is ready when it flakes easily and no longer translucent. Serve with a side of potatoes or vegetables and bread.
Variations: 1) Substitute the oregano with any other Italian herb(s). 2) Marinade the fish with lemon, turmeric, salt and oil. Heat oil in the cast iron pan, temper the fish with cumin or carom (ajwain) seeds, ginger and garlic- 2 min, sear the fish, then bake as usual. You get the idea.