Spicy Salmon Fillets
Use Dad’s 10-in-1 Chili Spice Mix to create a new version of your three-times-a-week fish dish. You are eating fish three-times-a-week, aren’t you? Select fresh or frozen fillets that are about an inch at thickest part. If they taper off to 1/4 inch or less, you can tuck the thinnest part under itself in the baking dish so that it doesn’t become just a crispy bit in the oven. Of course, crispy bits are really good! Do what you like. Coat salmon fillets with Dad’s 10-in-1 Chili Spice Mix and make even frozen salmon a mouth pleaser.
Servings Prep Time
2fish lovers 20minutes
Cook Time
15minutes
Servings Prep Time
2fish lovers 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 350
  2. Pat fresh or thawed salmon fillets dry with paper towel
  3. Spray both sides with olive oil, and coat both sides with Dad’s chili spice mix. The olive oil should help keep the spices from falling off.
  4. Place fillets in suitably-sized baking dish – 8×8 glass or metal is fine, but glass will cook a bit quicker.
  5. Bake for 12 minutes. Then, check for doneness with a fork. I like my salmon just barely done, or a bit underdone out of the oven and left to finish itself on the counter. Other family members like their salmon really cooked, if you get my drift. Continue baking until everyone gets their preference (if you know what’s good for you).
  6. With salmon removed from baking dish, melt and swirl in butter and wine. Back in the oven for a couple minutes. Remove and spoon over fillets. Mmmmmm…..

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