I’m going to let you all in on a secret.

If I ever want to impress someone, and/or I don’t have a lot of time, I’m making this.  It’s simple, totally delicious, and can be deployed in different ways that will make you look like a culinary genius.

I’d recommend an air fryer for the cooking part, but my boyfriend Tyson and I made this to great effect recently for my ex-in-laws (yeah, life can be weird) to break in their new oven.  I like the air fryer, especially for smaller portions, but you totally don’t need one.

This is a subject of some debate in my household, but it’s my opinion that the best way to eat this is as in taco, on a fresh tortilla with all the fixings you like.  A word on the tortillas pictured with this article:  the flour tortillas are from the great Conrado Badilla from Sonora Mexican Kitchen, and the corn variety are from Oro by Nixta, a recent James Beard Best New Restaurant nominee.  If you’re wondering how to source these out-of-state items, send me an email and I’ll hook you up.  For real, because I’d like to start a tortilla smuggling operation in the near future.

I’m not going to give you amounts of anything.  You seriously don’t need it.  Just mix equal parts Montreal steak seasoning (you can mix your own too) and brown sugar, dry and oil the salmon, then lightly coat in the seasoning before baking.  I usually make a big batch, so I have it on hand and can even completely skip making the spice rub on busy nights

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Try this ASAP (and do contact me about the tortillas).

Salmon filets (preferably skin-on)

Montreal steak seasoning

Brown sugar

In a deli quart container, mix equal parts Montreal seasoning and brown sugar, breaking up any lumps in the sugar with a fork.  Cover and shake to combine.

Pat dry the filets and lightly coat in olive oil. Pat on a light coating of the rub, then air-fry or bake at 400 for 7-10 minutes or until desired doneness.