Oven Baked Honey Basil Salmon

The Perfect Picanha

Eduardo Lleras


You’ll eat every bite! 



olive oil
garlic powder paste
black pepper
kosher salt
A good sized pichanha From T&T Meats




First, I cut the fat side on a cross-hatch pattern. 


Then I rubbed all over in a garlic, olive oil and garlic powder paste. 


Then added black pepper and kosher salt. 


Cooked in the oven at 500 for about 5 min to seared and then lowered the temp to 300. Cooked for about an hour until I got a 140 temp inside. 


Then did a 3 min broil in high. 


Let it rest for about 15 min, and then…. Well we ate it all😁.