The idea is genius: bake your salmon in a wrap, to retain its moisture, only this particular wrap is edible, and lends extra flavor and texture to the salmon. When I saw this recipe over at Mark Sisson’s blog, I knew immediately that it was going to be easy and delicious, and I wasn’t disappointed.
A great option for a quick and healthy weeknight dinner, this nori wrapped salmon is ready in 20 minutes.
- 2 (6 oz) wild salmon fillets, 1-inch thick (I used Coho salmon)
- 1 tablespoon light soy sauce (or coconut aminos)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 sheets nori
- Olive oil cooking spray (Whole Foods carries one with no additives)
- Preheat oven to 450 degrees F. Line a baking sheet with parchment.
- Remove the skin from the filets if you wish. I didn’t.
- Use a pastry brush to brush the salmon fillets all over with the coconut aminos. Sprinkle with salt, pepper and garlic powder.
- Wrap the salmon in the nori like a package: fold one long end over the salmon, then fold in the two shorter sides. Roll the piece of salmon over and tuck the remaining long end under.
- Place the wrapped salmon fillets on the prepared baking sheet, seam side down. Lightly spray with olive oil. Bake 12 minutes.
- Transfer the salmon fillets to a cutting board. Use a sharp chef’s knife to cut them in half crosswise, then serve. Nori wrapped salmon is easy to cut if you serve it with steak knives.