Joe’s Fresh Wild-Caught “Bahian” Salmon

A perfectly seared, flaky salmon fillet garnished with fresh dill and topped with thin lemon slices. Served on a sleek black plate with a side of creamy tartar sauce and fresh greens, accompanied by a lemon wedge for extra citrus flavor. The bright presentation enhances the salmon’s vibrant orange hue, emphasizing its freshness and high-quality preparation.

The holiday season brings rich, indulgent meals, but sometimes your body craves something lighter yet still full of flavor. This easy-to-make Brazilian-inspired “Bahian” salmon delivers a perfect balance of citrusy brightness, smoky spice, and subtle sweetness. Whether you bake or grill, this quick and healthy dish is a fantastic way to enjoy fresh wild-caught salmon without feeling weighed down.

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Serving Size: 4
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Ingredients

  • 4 (6 oz.) salmon fillets
  • 1/2 large orange, juice of
  • 1/2 large lemon, juice of
  • salt and pepper
  • 1 whole orange, zest of
  • 2 Tbl brown sugar
  • 1 Tbl chili powder
  • 1 clove garlic, minced
  • 2 Tbl butter, melted

Instructions

  1. In a shallow dish large enough to hold the salmon, combine the juices, salt and pepper. Add the salmon, turning to coat with marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.
  2. Preheat the oven to 425° F OR preheat your grill to high using direct heat.
  3. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter. In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture.
  4. Place in baking pan and drizzle with the remaining melted butter. Bake for 8 to 12 minutes OR grill 6 minutes per side.
  5. The big challenge here is not overcooking the fillets: 8 minutes for thin fillets, less than an inch and no more than 12 minutes for thicker fillets. Joe’s “Bahian” King Salmon should just flake with a fork when done.

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