🥵
Hey Momo's fans! We're back with another killer recipe, and this time, we're turning up the heat with Chef Garrett's incredible Momo's Michelada Salmon! This dish is the perfect blend of fresh, flaky salmon and the zesty, spicy kick of our signature Michelada Mix. It's so easy to make, you'll be enjoying restaurant-quality salmon in no time.
Watch the videohttps://youtube.com/shorts/vmjtXHvH53w?si=sVt5H8pr-LnMMcdR
Chef Garrett walks you through the entire process, from prepping the salmon to creating the flavorful Momo's glaze. Trust us, your taste buds are in for a treat!
WHAT YOU NEED:
2 tbsp Momo’s Michelada mix
1.5 lb Atlantic salmon (one large filet or 3-4 smaller filets)
Momo’s Stupid Rim Salt
½ tsp cayenne pepper
2 tbsp butter
HOW IT'S DONE
If you have one large salmon filet, slice it into 3-4 filets, about 2” wide. Pat the filets dry and spray them with oil. Season generously with Momo's Stupid Rim Salt.
Preheat your oven to 380 degrees. Place the salmon on a baking sheet, spraying the sheet with oil to prevent sticking (Chef Garrett uses a rack for less glaze buildup).
While the oven preheats, prepare the Momo’s glaze. In a pan over medium heat, melt 2 tbsp of butter. Once melted, add Momo’s Michelada Mix and cayenne pepper, and mix well.
Cook the salmon for a total of 20 minutes. After 8-10 minutes, remove the salmon from the oven and baste it with the Momo’s glaze. Repeat the basting after 15 minutes.
Serve your delicious Momo's Michelada Salmon with your favorite veggies and rice. Enjoy!
Chef Garrett's Rating: 9/10 Difficulty: 3/10
Chef Garrett's Pro Tip: Next time, I'd bake the salmon at a higher temperature and wait to baste until there are only 2-3 minutes left of cooking time. This will help keep more of the rim salt on the salmon during cooking.
Comments