Since I am horrible at making chicken, a few months ago I decided to experiment with fish.
It hadn't been particularly successful so far, but tonight I made the most amazing baked salmon fillet using Alton Brown's Smoked Salmon Rub I followed his instructions up to the point where it sits for hours in the fridge before you smoke it.
I used half the amount of sugars it called for since I only made one fillet and only a 1/4 of the salt. I wrapped the foil as tightly as I could around my fillet and baked it at 375 for 15 minutes. After the time was up I took it out of the oven to check on it then flipped it over to bake a little longer. ( This process would have been much more successful with tongs and maybe another layer of aluminum since I lost a lot of the delicious juices when I flipped it and put it back in.)
15 minutes later I took the fillet out and it was flaky, perfectly glazed and ridiculously salty with a little bit of spice.
It probably would have been fine if the salt was cut down even more. Maybe just a pinch or two.
But all in all my adventures with Salmon was a great success!











