Tomatador Blood Orange Baked Salmon
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
10 minutes
The layers of flavor in this Tomatador Blood Orange Baked Salmon recipe by Chef Tony are amazing. A great dinner idea that feels fancy, but is an easy cook. Watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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2 (6–8 oz each) Salmon fillets
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1 Tbsp Spiceology Tomatador seasoning
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1 Tbsp Olive oil
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1 Blood orange, sliced
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1 Meyer lemon, sliced
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2 Garlic cloves, minced
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Sea salt to taste
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Black pepper to taste
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1 Tbsp Honey or maple syrup (optional)
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Fresh thyme or basil (for garnish), as needed
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Avocado oil
Directions
Preheat your oven to 425 degrees.
For the crispiest skin on your salmon, pat the skin completely dry with paper towels. Salt and allow the salmon sit uncovered in the fridge for 30–60 minutes to dry out even more.
Use a stainless steel or cast iron skillet, heat the pan over medium-high heat until hot but not smoking.
Add a thin layer of avocado oil.
Placing the skin side down in the pan press the salmon just enough to prevent it from curling.
Lower the heat to medium and allow it to cook for 5-7 minutes.
On the flesh side, coat with Spiceology Tomatador, ensuring even coverage.
Sprinkle with salt, pepper, and minced garlic.
Place the pan in the oven to finish cooking the salmon. Pull with an internal temp of 130 degrees.
