Recipe by Amy Stopnicki

Sweet and Tangy Salmon

Print
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Salmon

  • 6 salmon filets (approximately 6 ounces each)

  • 1 teaspoon Gefen Garlic Powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

Sauce

  • salt, to taste

  • pepper, to taste

  • chili flakes, to taste

Directions

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

Lightly coat salmon with garlic powder, onion powder, paprika, salt, pepper, and olive oil. Place on a Gefen Parchment-lined baking sheet and bake uncovered for 20 minutes.

3.

Heat oil on a medium-high heat. Sauté red onion and bell pepper.

4.

Add the wine and let reduce for two to three minutes. Add remaining ingredients and combine.

5.

Pour the sauce over the fish and continue cooking for five minutes, or until it is cooked through.

About

Sponsored by Gefen

Sweet and Tangy Salmon

Please log in to rate

Reviews

Subscribe
Notify of
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Chana L
Chana L
1 month ago

This was so absolutely delicious!!! I made it with a side of salmon and added lemon slices as garnish – it was such a HIT!! Passed on the recipe to a few friends already! Thank you

Chana Fox
Admin
Reply to  Chana L
1 month ago

Wow that sounds delicious! I love how you customized this dish and made it a huge hit. You are an amazing chef!

-Chana Tzirel from Kosher.com

Rachel
Rachel
2 months ago

Is this served warm or cold?

Question
Mark your comment as a question
Chana Fox
Admin
Reply to  Rachel
2 months ago

Hi Rachel,
Generally warm is preferable but you can actually go either way with this!

-Chana Tzirel from Kosher.com