Well, here we are at another Fish Friday.
I love seafood, so this is a nice for me to get to incorporate fish dishes into my week without Joel missing a steak!
Today’s recipe is a super easy, super affordable, super tasty soy & brown sugar marinated salmon that is baked for only 15-20 minutes.
I paired ours with boxed couscous (5 minutes to done, but not GF) and roasted asparagus with Parmesan cheese (which I roasted alongside the salmon for its 20 minutes).
So salmon is almost always on sale during Lent. I got mine for $5.99/lb. Go grab yourself a pound or so of a grizzly bear’s favorite meal.
Wash and rinse then lay on paper towels for like 2 minutes and pat dry. That’s a totally arbitrary number. Just long enough to prepare your marinade will do.
Mince, or practically ground up your fresh garlic. I guess you could call this smashing the heck out of it, too.
Anywhoo, measure your liquids into a measuring cup, give a good robust-o whisk and pour over the salmon, that you’ve just seasoned with fresh cracked pepper and sea salt or kosher salt.
If you’re going Gluten Free, be sure to use Bragg’s Amino or San-J, or any other brand of GF ‘soy’ sauce.
As you can see, I’ve removed my 2 minute towel and replaced with aluminum foil. Mostly because I wanted the baking dish to be easier to clean up with a non-stick effect once the salmon was done cooking.
I let this hang out in the pool for about 20 minutes, using a basting brush to help coat evenly, and I’m a believer in marinating. You could probably throw this right in the oven and the salmon would still taste A-mazing.
If you’re waiting on the marinade, you should preheat your oven to 425°.
Oh, and sprinkle some more brown sugar on top of the salmon for good measure. Just because you can!
Bake the salmon for 15 minutes, basting at least once. The fish should be slightly opaque, but still pink. Turn your oven to broil for the last 5 minutes to bubble up the glaze and really set it into the salmon.
Remove from the oven and plate with your lovely side dishes.
*Note: this was baked with the skin on, then I used a spatula to remove the fish from the skin (it literally slid right off!) before plating.
Sure beats that drive thru filet-o-fish, huh?
Mouth watering Lent-full-ness. Enjoy!
- 1lb of fresh salmon, as 2 pieces or cut into 4
- 2-4 cloves of garlic, minced
- ⅛ cup of olive oil
- 4 tablespoons low-sodium soy sauce or GF tamari (such as Bragg liquid amino, or San-J)
- ¼ cup brown sugar + 2 tbsp for sprinkling on top
- 1 lemon, juiced
- 2 tablespoons water or white wine
- Lemon wedges for serving
- Preheat oven to 425 degrees and line a baking dish with aluminum foil.
- Place washed and patted dry fish on foil and season with salt & pepper.
- In a measuring cup, measure liquids, brown sugar and minced garlic then whisk to incorporate.
- Pour over salmon, using a basting brush to coat entire surface and sides.
- Marinate for 20 minutes.
- Bake in preheated oven for 15 minutes, then broil for last 5 minutes. Fish should be opaque but still pink.