Created by Northside Harry & Izzy’s Executive Chef, Jason Chesky.

INGREDIENTS:

1 tbsp. brown sugar
2 tsp. salt
½ tsp. liquid smoke
2 tsp. Dijon mustard
1 tbsp. garlic, chopped
½ c. warm water
Juice and zest from 1 medium lemon
2 8oz salmon filets
2 tsp. St. Elmo Seasoning
¼ c. St. Elmo Creamy Horseradish (1/8 c. per salmon)
2 tsp. parsley, chopped2
tsp. capers, drained and rinsed (1 tsp. per salmon)

RECIPE:

1. Combine brown sugar, salt, liquid smoke, Dijon mustard, garlic, warm water, and lemon zest and juice. Mix until fully incorporated.
2. Place the salmon in a medium bowl and cover in marinade. Refrigerate for two hours, flip salmon halfway.
3. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
4. Remove salmon filets from marinade and place skin side down on a baking sheet. Sprinkle St. Elmo Seasoning on top and bake for 10-15 minutes.
5. Remove from oven and let sit for 5 minutes.
6. Plate and serve with Creamy Horseradish, parsley and capers.