Instructions

• 1

  Pat salmon dry with a paper towel, and lightly season both sides with Kevin’s All-Purpose Seasoning.

• 2

  Place salmon in a plastic sealable bag, and cover with 1/2 of Kevin’s Lemongrass Basil Sauce pouch. Keep the fillets skin-side up in the marinade until you’re ready to cook. Marinate the fish for as little as 15 minutes, but no longer than 8 hours in the fridge.

  Marinating the skin-side up allows the flesh of the fillet to actually absorb that delicious sauce!

• 3

  When you’re ready to cook, heat your oven to 400 ºF. Remove the salmon from the fridge and place skin-side down onto a baking sheet lined with parchment paper. Cover with remaining marinade.

  You can also pan saute, which allows for a more crispy skin!

• 4

  Bake in the oven for 10-15 minutes or until desired doneness.

  Medium-cooked salmon has the best texture and roasted flavor, it should be about 130-135 ºF in the thickest part of the fillet.

• 5

  Carefully remove your salmon from the baking sheet and add to a serving platter or straight to your plate. Drizzle with remaining sauce from Kevin’s Lemongrass Basil sauce pouch. Garnish with sliced red onions, chopped peanuts and cilantro.