Since I’ve been back in the kitchen after my one year hiatus, one of the first things I made was salmon. And if you’ve been reading my blog for a bit, this won’t come as a surprise to you at all. I’m a vegetarian and I eat fish once or twice every month and salmon is definitely by far my fave fish to eat because it has a ton of health benefits.
Besides eating wayyy too much salmon sashimi when I go for sushi, the other way I like my salmon is baked. Sure, it takes a much longer time to cook, but there’s nothing as good as a well baked salmon that flakes beautifully.
Today I’m cooking with the Constance Estate Chilli Infused Coconut Oil which is made in Trinidad BUT they’re also available on Amazon YAY. I haven’t cooked with olive oil in ages since using the Infused Coconut Oils from Constance Estate: Chilli, Lemon & GARLIC. OMG the garlic infused is my ultimate fave (if you couldn’t tell already by the uppercase and bold. Don’t worry though, I’ll have more recipes using the different infused oils.
P.S. have you been keeping up with me @itsroxyjames on instagram? It’s my only social media account and I share beauty secrets, hauls and even giveaways.
When I’m baking salmon, I love quick & easy options for when I’m pressed for time. In this recipe, you couldn’t get any simpler with just 2 ingredients: the Chilli Infused Coconut Oil & Red Pepper Flakes (of course you can use chilli flakes as well).
This oil is so aromatic (so prepare for some drooling) and adds an incredible amount of flavour to your salmon. Oh- and in case you were wondering, the spice/heat flavour is mild so don’t think that it’s a super spicy hot dish.
P.S. can we talk about the packaging? It’s actually plastic but I love how it mimics glass with it’s minimalistic vibe. And that shoutout to Trinidad & Tobago #LOVE
I just lay my salmon out in a foiled lined baking dish and drizzle the chilli infused coconut oil over it & sprinkle red pepper/chilli flakes and pop it into the oven and that’s it. SO. EASY. RIGHT?!
Also, if your salmon is cold, the oil might solidify like you see in the picture below, but it’s totally normal so don’t get worried! Coconut oil is liquid at room temperature and solidifies at lower temps.
If you know you’re cooking salmon the next day and it’s frozen, move it from the freezer to the fridge so it’ll thaw nicely. BUT if you’re like me & always forgetting to do that, thaw the salmon for 15 minutes at room temperature, before you bake it.
How good does this look?!
You’ll know when the salmon is ready if it flakes easily. If you’re new to baking salmon, be careful because you don’t want to overcook it because that tough rubbery taste isn’t yummy.
Here’s an optional step if you have time for just want a little flare. When your salmon is almost finished, use a stovetop grill (have it heating for about 5 mins before) and grill for about 5-7 mins on either side. It adds a smokey flavour to the peppers & those pretty grill marks. Be careful though- in case your salmon starts flaking apart.
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Share & let me know what you think if you make this!
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