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