I married into a family of fine cooks (and wonderful people!). Jim’s dad used to grill salmon covered in Frank’s Red Hot Sauce and diced garlic. Everyone loved it. (It looks and sounds spicier than it is.)
It’s easy, with just three simple ingredients. Most of the time I bake it in the oven, but it’s really good on the grill, too.
If you are cooking in an RV oven, you’ll need an oven thermometer to know when the oven is up to temperature, and a pizza stone to ensure even cooking.
Preparation time: 5 minutes Total time: 15 minutes
One-butt kitchen needs:
- A Pizza Stone on the rack helps distribute the heat of the oven. Without it, food is likely to burn above the heating element and be undercooked on the sides.
- An Oven Thermometer is necessary for two reasons. First, it lets me know when the oven is preheated to the specified temperature. Second, it tells me the actual temperature, which seldom matches what’s on the dial.
- 2 6-oz salmon fillets
- 4 or 5 garlic cloves, finely diced (about 1 tbsp, or less)
- 1/4 cup Frank’s RedHot Cayenne Pepper Sauce (maybe less, but enough to cover the salmon in a thin layer)
- salt and pepper to taste
Preheat oven to 425 degrees (or 400 in a convection oven). Rinse salmon and pat dry. Put fillets on a baking pan lined with parchment paper or a silicone pad, or lightly oil the baking pan.
Season salmon with salt and pepper. Spread the diced garlic evenly over the salmon and pour on a thin layer of hot sauce. Bake 10 to 15 minutes depending on the thickness of the salmon. Test the thickest part for doneness with a fork. When it flakes easily and the color goes from red (raw) to pink, it’s done.