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Salmon In A Snap!

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Boy, do I learn something new with almost every recipe I cook! I had a hankering for one of my favorite fish this week, you guessed it- salmon. While I was tempted to make my fish in the Instant Pot, I decided to keep it simple and bake it instead. My very first blog dish was blackened catfish. That was the inspiration for my salmon. I really wanted to make some blackened salmon, but ultimately ended up with Baked Cajun Salmon. Quite frankly, I didn’t hate it! The cajun seasoning was very close to the seasoning I use for my catfish recipe and I was pleasantly surprised by the taste.

When I usually buy salmon, I tend to splurge on the pre-cut portions with the skin already removed. Less work for me in the long run for a little bit more money. In the past few months, I’ve realized that isn’t necessary. I can save money and skin the fillet on my own, with a little patience and finesse.  The recipe made mention of placing salmon skin side down on the baking sheet because the skin would stick to the foil. Initially, this sets off all the alarms in my mind. Should I put some Pam on the foil? Should I use butter on the skin? I don’t know about this! Having pan seared salmon and having the skin stick completely, I was extremely apprehensive.

Despite my misgivings, I went with placing the skin directly on the foil and letting the fish just cook away. I anxiously awaited the final product. Honestly, I thought I would be “enjoying” my salmon stuck to the foil. I was wrong, I was so wrong. The salmon skin did stick to the foil but in a good way! The skin pulled away so easily from the fish proving to make conditions perfect for portioning out the fillet into four skinless pieces of fish. Baking with the skin on the foil made removing the skin a breeze. Live and learn! Another salmon success in the books!

Quick and Easy Baked Cajun Salmon

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