Make this 20-minute sweet and spicy salmon because it's simple to make, but make it over and over again because you'll find yourself craving the flavors. Inspired by kimchi spices, but pre-fermentation.
1/4cupred pepper flakesKorean chili powder, or shichimi togarashi
2tbsplow-sodium soy sauce
1 1/2inchesfresh gingerpeeled and thinly sliced
Preheat to 350F.
Add the garlic, chili powder, brown sugar, fish sauce, soy sauce, ginger, and olive oil to a food processor. Process until the garlic and ginger have broken down.
Pour the food processor mixture over the salmon. Bake for ~12 minutes, until the white proteins have released from the salmon.
You can use this recipe on any type of salmon. However, you will need to adjust the cooking time. Sockeye salmon is one of the thinnest salmon, so it cooks much faster than other salmon. And even among Sockeye salmon, there is a thickness variation.You can make this marinade up to 1 week in advance. Keep in a sealed container in the refrigerator.