The Salmon That Had My DMs in Shambles

I wanted something warm, bold, and flavorful. Just real food that feels good. Made this salmon and knew immediately it was going on the blog. The DMs confirmed it. Here’s how I brought it together.

What You’ll Need

For the Salmon: Y’all know I don’t measure, don’t come around here asking for measurements, bookie.

• 2 lbs salmon (skin on)

• Olive oil (to coat and cook)

• Fresh squeezed lemon juice

• Paprika

• Garlic powder

• Onion powder

• Creole seasoning

• Suya seasoning

• Cayenne (I didn’t hold back)

• Dried parsley

• Black pepper

Optional But Elevated:

• Garlic butter (for finishing)

• Fresh cilantro (to top)

Bonus Upgrade:

• 1 premade crab cake (I got mine from Central Market)

• A drizzle of olive oil for the pan

How I Made It

1. Clean your salmon and pat dry on both sides.

2. In a bowl, whisk together olive oil, lemon juice, and all the seasonings. The marinade should be thick and bold.

3. Rub it all over the salmon. Yes, even the skin side. Let it sit for 15 to 20 minutes if you can.

4. Preheat the oven to 425°F. Lightly oil a baking sheet and place the salmon skin-side down directly on the pan.

5. Bake for 15 to 18 minutes. Broil the last 2 to 3 minutes if you want a golden top.

6. Once it’s done, brush with warm garlic butter to finish.

The Upgrade That Changed Everything

While the salmon baked, I seared a premade crab cake in a pan with a little olive oil until golden. Then I placed it right on top of the salmon and finished it with fresh chopped cilantro.

What I Ate It With

Roasted sweet potato wedges and broccolini. Clean, spicy, and satisfying without feeling heavy

Let me know if you try it. Slide in the DMs or tag me! I want to see your plate. 😉