Trying the salmon hack! Wow😲

Ingredients

• 2 fillet Salmon Fillet (6‑oz each, skin on, fresh or thawed)
• 0.5 tsp Salt (Kosher or table salt)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Adjust to heat preference)
• 1 tsp Brown Sugar (Light brown sugar preferred)
• 1 tbsp Soy Sauce (Low‑sodium preferred)
• 2 tbsp Unsalted Butter (Softened, cut into small pieces)
• 0.5 fruit Lemon (Thin slices, seeds removed)
• 2 tbsp Water (For skin‑loosening step)
• 2 large sheets Aluminum Foil (Heavy duty, to wrap salmon)

Instructions

1. Preheat Oven

   Set the oven to 365°F (185°C) and allow it to preheat.

   Time: PT5M

   Temperature: 365°F

2. Loosen and Remove Skin

   Place each salmon fillet on a cutting board, pour about 2 tbsp of water over the flesh, let sit 2–3 minutes, then gently peel the skin away like butter.

   Time: PT5M

3. Prepare Seasoning Mix

   In a small bowl combine salt, black pepper, red chili flakes, brown sugar and soy sauce; stir until the brown sugar dissolves.

   Time: PT3M

4. Season the Salmon

   Brush the seasoning mixture evenly over both sides of each fillet.

   Time: PT3M

5. Add Butter and Lemon

   Place 1 tbsp softened butter on top of each fillet and lay two thin lemon slices over the butter.

   Time: PT2M

6. Wrap in Foil

   Lay each fillet on a sheet of aluminum foil, fold the edges tightly to create a sealed packet.

   Time: PT2M

7. Bake the Salmon

   Place the foil‑wrapped packets on the baking sheet and bake for 20 minutes.

   Time: PT20M

   Temperature: 365°F

8. Rest and Unwrap

   Remove the baking sheet, let the packets rest 2 minutes, then carefully open the foil (steam will be hot).

   Time: PT2M

9. Serve

   Transfer the salmon to plates, drizzle any pan juices over the top, and garnish with extra lemon if desired.

   Time: PT2M

Nutrition Facts

Calories

375

Protein

25 g

Carbohydrates

5 g

Fat

25 g

Fiber

0 g