I bought some bourbon marinated salmon at Shaw’s, but after I got it home I just didn’t feel like firing up the “egg”. I dusted it with some lemon pepper and dried dill mix and used the kitchn’s slow bake method to cook it. Whipped up some garlic parmesan risotto and a tossed salad and called it done.
The salmon wasn’t as juicy as my planked one, but it was far from dry. Definitely a keeper for when I’m in a pinch.