Four Ingredients Baked Salmon Steaks is a simple fish dish that is best made with wild salmon. It’s surprisingly quick to prepare. Best served with vegetables and possibly a side dish of Garlic String Beans or Shiitake mushroom, this is dinner Haute class.
The salmon steaks are marinated in a mixture of herbs, spices and oyster sauce. The oyster sauce adds not only flavor but a bit of sodium as well. There are many varieties of oyster sauces on the market. So make sure you choose a low sodium brand.
This recipe may not be entirely Caribbean, but we are living in a world where culinary taste is expanding like wildfire, so why not cook the way we want.
Baked Salmon Steaks, although easy to prepared, can be dried is over-baked. When cooking salmon, the best way to check if it is fully cooked is to know the thickness of the salmon steaks. Salmon steaks usually weight 8 to 12 ounces per steak. Just remember that thicker steaks will be easier to cook. And cooking is usually between 6 minutes on one side and 2 – 3 minutes longer on the other side on a stovetop.
Buying Salmon is by preference. I usually buy wild caught instead of farmed salmon. Wild salmon is said to have a superior taste then farmed raised salmon. Wild Salmon is expensive and will make your pockets suffer, but your stomach will thank you.
Farmed salmon has a milder taste and is much cheaper than wild salmon. Farmed salmon also has a higher fat content because of hormones injections for rapid growth. Don’t be scared by the statement as of yet. I would prefer that you do your research and decide whether to buy wild or farmed.
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My Baked Salmon Steaks Recipe is prepared with everyday spices such a Mrs. Dash, oyster sauce, my homemade hot sauce, fig vinegar, and oil of course. Very simple, right? Just remember to properly clean and remove all pin-bones in your salmon steaks before marinating and cooking. And again this marvelous and delicious recipe can be served with a side of veggies and/or grains.
Let me know what you think after making this delicious recipe.