I love salmon. So much so that I decided I would not miss out on salmon because of work, even if it meant I would have to cook the salmon on the job. For this recipe, you just need about a pound of fresh salmon. Since I knew I would not be eating this salmon the very day I bought it and for a day or two longer, I put it in the freezer on Sunday until Thursday.
Each piece of salmon should be frozen in it’s own zip lock baggie.
When I got to work, I took both bags of frozen salmon and put them into a bigger zip lock with cold water. I let them thaw out until they were soft to the touch and the water was barely getting warm – so about 30 minutes. I then put them in a small baking pan (refer to featured image) and put them into the toaster oven on a Conventional Bake at 375 degrees.
I did not really time the salmon since the toaster oven usually cooks anything I put in it twice as fast as the oven. At my desk, I can smell what’s baking, so I waited until the juice that was in the pan began to smell burnt, which would mean that the salmon was ready. From there, I cut up some cucumber and avocado, layering them with cayenne pepper and some of Mother in Law’s GOCHUGARU KOREAN CHILE PEPPER FLAKES.
For dessert, I had cherries!!
Salmon on the Go Marinade
- 1 lb of fresh salmon
- 2 tbsp brown sugar
- 1 tbsp tamari sauce
- 1 teaspoon garlic powder
- 2 teaspoons parsley
- 1/2 teaspoon cayenne pepper
- 1/2 tbsp avocado oil
- 1/2 teaspon lemon juice
In small bowl, pour in all the ingredients (2-8).
Use a wisk to mix the ingredients until the spices and herb blend well with the liquids.
Once the marinade is mixed, rinse the salmon and pat dry. Using your fingertips, run the marinade into the flesh of the fish. Wash hands when all of the marinade has been used.
Take a zip lock bag or multiple if you have more than one piece of fish and place each piece into a