Baked Salmon with Seaweed Salt and Rainbow Pepper


3-4 salmon steaks (about 600g)
1½ tsp seaweed salt (I used Tasmanian Jade Salt with Wakame Seaweed)
½ lemon juice
rainbow peppercorns


Rub seaweed salt into salmon, sprinkle with freshly ground pepper, pour over lemon juice and marinade for a while.
Then place salmon in non-stick baking dish.

Bake in 180°C (356°F) for about 20-30 minutes (depending if from frozen or not).

Make 3-4 servings.

Your thoughts…

  1. Yummm! I’ll have to do the same. I also like to use salmon cutlets (but G hate the bones in them).

    I was just remembering that I am curious to try the green sauce (the one with avocado) that you posted last week I think.

    take care & have a nice run!
    x Nora
    p/s: the reason that your package arrived finally yesterday was because the Australian quarantine services opened it. They check all packaged that have food contents because of the strict quarantine laws here, but I think all the contents made it. Thanks again! :-)

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