Wild-caught salmon marinated with a Cajun spice rub and roasted to perfection.
1.5 lbs sockeye salmon
2 garlic cloves (pressed through a garlic press)
2 tbsp. avocado oil
1/2 tsp. gochugaru (Korean pepper)
1 tsp. salt
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp paprika
1 tbsp lemon juice
Lemon wedges to serve
To start, preheat your oven to 400 degrees F.
Now, pat the salmon fillet dry using a clean paper towel. Lay the fillet skin side down on a piece of parchment and transfer it to a baking sheet lined with foil. In a small mixing bowl, whisk avocado oil, Korean pepper, salt, chili powder, cayenne pepper, paprika, and lemon juice. Pour the mixture over the salmon and spread with a brush or spatula. Fold the foil over the salmon starting at each opposite end.
Transfer to oven and bake for 15 minutes. Uncover and continue to bake for an addition 10 minutes. Turn the oven to broil and continue cooking for 5 more minutes. Let salmon rest for a few minutes and serve with a squeeze of lemon juice.