- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Passive Time: 0 Minutes
1 to 1½ lbs salmon filet
Char Crust Roasted Garlic Peppercorn
1 to 2 tablespoons of honey
1 large english cucumber, sliced
1 fennel bulb slices
½ red onion, sliced
½ cup soy sauce
1 tsp red pepper flakes
¼ cup apple cider vinegar
Products Used in this Recipe
Preheat oven to 400 degrees.
Pat salmon with a paper towel to remove any excess moisture. Coat salmon with Char Crust and drizzle with olive oil.
Add cucumbers, fennel and red onion to a bowl with the apple cider vinegar. Add a touch of salt and pepper. Cover and let sit while you cook the salmon.
Mix ½ cup of soy sauce with a tsp of red pepper flakes and a squeeze of lime to a bowl. Set aside.
In a large oven proof pan (you can grill it too) add 1 tablespoon of olive oil. Place salmon skin side down and cook for about 4 minutes. Flip and add to the oven to finish cooking. Cook for about 5 to 7 minutes more, depending on the thickness of the salmon. You want the salmon to flake easily and still be shimmery on the inside.
Remove from the oven and place on a platter. Drizzle salmon with as much honey as you would like.
Place the cucumber mixture around the salmon with some cilantro. Serve the soy sauce mixture on the side.