I grew up in the very land-locked state of Pennsylvania, so we didn’t eat much seafood. When I did have it, it was typically some kind of frozen fish patty. Appetizing, I know.
On special occasions, my mom would make shrimp (YUM), but it wasn’t until I moved to Virginia that fish became a regular part of my diet.
These days, I live a few blocks from the beach, and there is fresh seafood available everywhere. There’s even a dock about 1/2 mile from my house where we can catch our own!
I know I already posted a seafood recipe for #HotSummerEats a few days ago, but I couldn’t resist another one. Is there anything better than sitting on the beach and look out at the ocean with a plate of fish and a cold drink? Perfection.
Now, salmon isn’t on the menu for us here in Virginia if we want something local, but there was some great wild salmon from Alaska at the farmer’s market a few weeks ago, and I couldn’t resist. But you could make this recipe with tuna, or just about any other hearty fish steak. If there are any local Virginians out there reading this, trout would be a good option!
A huge THANK YOU to one of our #HotSummerEats sponsors, T.Lish, who provide some yummy marinades and dressings to sample. They were AMAZING, and made preparing this salmon dish a snap.
Before I even tried T.Lish dressings, I knew they were going to be good. Why? Because they’re based out of Alabama (where my boyfriend Jeffrey is from) and man does the south have some good cooks! 😀 Plus their founder, Tiff, sent along the sweetest letter with the samples, and let me tell you something – most brands don’t bother. As a food blogger who deals with a lot of companies…we notice when someone puts a little extra love into their business like that! I’m totally a T.Lish convert!
Check out who else is playing along with #HotSummerEats today, and scroll down for the t-licious recipe (sorry, I couldn’t resist)!
A simple Asian marinade gives this fish a unique sweet flavor. It can be made in the over or on the grill.
Ingredients
- 4 skin-on salmon fillets
- 1 cup T.Lish Asian Sesame dressing
- 2 lemons (additional 1-2 lemons if your fillets are very large
- 1 Tablespoon sesame seeds
Instructions
- Place the fish in a pan or baking dish. Drizzle with 1/2 cup of dressing, cover, and allow to marinade for at least 2 hours in the refrigerator.
- Lay a sheet of tin foil on a baking sheet. Cut the lemons into slices and fan out to create a layer on which to place the fish.
- Place the fish top of the lemons skin side down and drizzle with second 1/2 cup of dressing. Sprinkle with sesame seeds.
- Fold the foil and pinch together to create a packet and bake at 425 degrees or place on a hot grill until the fish is cooked through and flaky. This should take about 5-15 minutes, depending on the size of your fish (figure about 5 minutes per 1/2 of thickness).
Notes
If you start to see a white substance form, stop cooking! This is called albumin and when you see it, you know your fish is done, and heading quickly toward being overcooked.
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Simple, yet so gorgeous and full of flavor! Love this recipe, and so perfect for Summer! Yum, Hugs, Terra
I love T.Lish, too! Any of her flavors would be great on fish! Great idea.