This is a great recipe for when the pantry and crisper drawers are looking low. It’s also a dead ringer for the Carribean salmon platter from Red Lobster. You can keep frozen salmon (or other fish) at the ready for these kind of evenings because fish filets really don’t take very long to thaw even when you haven’t planned ahead.
Plus, it just tastes delicious. It kills me that I sometimes will spend an hour or more in the kitchen whipping up something my family eats without comment, when this little baby is ready in under 30 minutes, requires few ingredients and always draws compliments. That’s life, I suppose. 🙂
Chef’s Note: If you have to skin the salmon, I find that a half-thawed, half-frozen filet is the best stage in which to do so. A sharp knife will give you the cleanest and evenest cut before the raw fish has gone completely soft.
Begin by preheating your oven to 400 degrees. Prepare up to four salmon filets, skinning if necessary. Poke a few knife slits into each filet to help it soak up the marinade and stay moist in the oven.
(I prefer to use boneless cuts of fish to reduce prep time. Watch for sales; you can often buy frozen boneless fish filets for exponentially less than their fresh, refrigerated, bone-in counterparts. BOGO sales are very common at my local Kroger seafood department, so I like to stock my freezer a few times a year this way.)
Place the prepared filets in the bottom of a baking dish. Douse with hot sauce (like Tobasco or Fred’s) to taste. I like a LOT of it on there. It sure helps clear the old sinuses!
Next, shake about 2 tablespoons soy sauce over the raw fish. Pour 1 cup pineapple juice over the meat, lifting the bottoms momentarily to allow some of the sauce to move underneath the fish.
When oven is hot, place uncovered dish on the center rack. Bake approximately 20 minutes, but start checking it at fifteen-minute mark just to be safe.
You can speed up the bake time by a couple of minutes, if necessary, by covering the dish with aluminum foil and upping the temp to 450. In this case, you’d want to start checking it after about ten or twelve minutes.
The fish is ready when the top breaks away easily with a “test” fork.
A bag of frozen vegetables or quick rice dish easily fills out this weeknight dinner. We love it!