Now, y’all this recipe cuts deep! Just about as southern as it gets! Lowcountry style cookin’ at its finest!

I start out by sectioning my salmon into portions, around 8 ounces per filet. Then, I coat them very well with a Teriyaki marinade. I usually use Lawry’s Pineapple Teriyaki marinade with a dash of Seafood seasoning! Oh so yummy!

I let the portions marinate for about 30 minutes! I preheat my oven to 350 degrees! In a cast iron skillet, I put a little olive oil in the pan, then I place the filets in the pan. While this is sitting, grab a bunch of Brussels sprouts out of the icebox and cut the stems and slice them in half lengthwise.

Grab a gallon size ziplock plastic bag, in the bag put marinade, salt, pepper, soul food seasoning and shake the bag well. Empty the contents in the skillet!

Place skillet in the 350 degree oven for 35 minutes! top it with Parmesan cheese straight out of the oven!

Honey, this will be absolutely fabulous once it comes out! The tangy flavor of the salmon and roasted Brussels brings back so many memories of good Charleston, lowcountry flavor!

Serves: 4