This recipe is for a flavorful spicy baked salmon, perfect for dinner or to use as leftovers. The original post suggests flaking it cold on avocado toast the next day, topped with sesame, furikake, dill, and chili honey.
1. Rinse and pat dry the salmon filet. Place it in a pyrex dish or on a rimmed baking sheet.
2. Mix together the remaining marinade ingredients (red pepper paste, olive oil, garlic, lemon juice, paprika, aleppo pepper, salt, black pepper) and spread the mixture evenly over the salmon. Pro-tip: spread a thin amount on the bottom of the filet to prevent sticking.
3. Marinade the salmon in the fridge for at least 4 hours or preferably overnight.
4. When ready to cook, take the salmon out of the fridge to allow it to come to room temperature. Preheat your oven to 350°F (180°C).
5. Bake the salmon for 25-30 minutes. If using red wine, pour the 1/4 cup red wine over the salmon after 20 minutes of baking and continue to bake for another 5-10 minutes until done. Enjoy!
