Bright with lemony flavor and hints of sweetness and spice, this salmon is summer on a plate!

Ingredients:

• KOL Foods wild-caught Alaskan Sockeye Salmon Filet or Portion Cuts
• A mix of fresh Lemon, Orange, Tangerine and/or Lime juice - or go crazy and use Grapefruit juice, the underrated citrus superhero! Really any citrus will do.
• A splash or two of something sweet, like honey, agave, maple syrup, mirin or soy sauce (reduce the salt below if using soy) - to cut the acidity of the citrus
• Aleppo pepper or red pepper flakes
• Mint (optional. A few sprigs of fresh, or a dash of dried)
• salt and pepper
• Citrus fruits (optional)

In a zip-top bag or bowl, combine the citrus juices, the sweetener and the Aleppo pepper or pepper flakes. Put the salmon in the marinade. Make sure the marinade covers the whole surface of the salmon. If you need a little more, add some citrus juice or water. If you marinate this in a zip-top bag, you'll need much less marinade. Let the the salmon marinate for anywhere between 30 minutes to a day.

As the fish marinates, especially if you let it sit for a longer time, the acid in the citrus will denature the proteins in the salmon, making (part of) it look cooked. This is normal and not a cause for concern. It's how ceviche is made!

Preheat your oven to 425 F.

Put the salmon on a baking tray, then sprinkle on a little more Aleppo or red pepper if you like it spicy, season with a little salt and pepper to taste, then add mint if you like that flavor. If you have any citrus fruits, you can slice them thinly and lay some slices on top of the seasoned salmon (be sure to scrub the skin).

Cook for 6-7 minutes, then feel the flesh with your finger: you should feel the flakes separate a little under the pressure of your finger. If it still feels firm, let it bake for another minute or two.