This is not an original Haitian dish, but just to point out the difference in the cooking style and what’s used to add that Haitian savory flavor, taste and style. The serving size will fit an 8”X11” pan.
1. First Clean the Salmon: Begin by rinsing your salmon pieces under cold water. Next, rub each piece thoroughly with half a lemon. This is a traditional Haitian method for cleaning meat and fish. After rubbing, rinse the salmon once more to wash away any remaining lemon residue.
2. Prepare the Marinade: In a blender, combine the following:
· 1/4 cup lemon juice
· 1 medium onion, roughly chopped
· A small handful of fresh parsley branches
· 1 hot pepper (adjust to your preferred spice level)
· 1/2 teaspoon of sea salt
· 1/4 teaspoon black pepper
3. Blend the Marinade: Blend all ingredients until they form a smooth liquid.
4. In an empty pan use spray butter or butter from grass feed butter and spread inside the pan. Place your salmon pieces in the pan for baking.
5. Marinate the Salmon: Pour the blended marinade over the salmon, ensuring each piece is well-coated. You can use all of the marinade for a stronger flavor, or less if you prefer a milder taste.
6. Initial Bake: Cover the baking dish with aluminum foil. This helps to steam the salmon, ensuring it cooks thoroughly on the inside. Place the tray in a preheated oven at 300-325°F and bake for 30-45 minutes.
7. Carefully remove the aluminum foil. Increase the oven temperature to 350°-375°F. Bake for another 30 minutes, or until the salmon starts to brown on top. For a darker, more caramelized finish, you can leave it in for a few extra minutes.
8. Gently flip each piece of salmon with a spatula to ensure even texture. After flipping give another 30 to 45 minutes then remove
9. The salmon is now ready to serve.