Georgian Baked Salmon Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Preheat the oven to 400°F with an oven proof frying pan in it.
• David used a tinned copper pan that was oblong, just large enough for the fillet to lay in the bottom.
• Search for bones, wash and prepare the fillet (s).
• Spray both sides lightly with cooking oil.
• Remove the hot pan to a hot burner.
• Place the fish, skin side up in the pan.
• Sear for 30 seconds or so.
• Turn over, sear skin side for 30 seconds sprinkle with Svaneti Salt, and return the pan to the oven.
• Cook until it's just done, 5-10 minutes Be careful not to over cook it.
• Serve with a nice pilaf, a loose leaf lettuce salad and a chilled Reisling.