Baked Salmon with Asian Glaze
Wild salmon is fresh, flaky and so delicious. This one is marinated in an Asian inspired glaze with sweet and salty flavors. Let's get started.
What you'll need: Serves 4
1-2 pounds wild caught salmon filet (never farmed)
For the marinade:
1/4 cup soy sauce (or coconut aminos)
2 minced garlic cloves
1 Tbsp dijon mustard
1/2 tsp onion powder
1/2 tsp salt
1 Tbsp honey
2 Tbsp olive oil
How to make it:
Dab the filet with a paper towel to absorb excess moisture.
Slice into equal portion sizes.
Mix up the marinade in a shallow bowl-plate big enough to fit the salmon pieces.
Lay the salmon meat side down and marinate in the fridge for 1 hour to overnight.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper and lay each marinated salmon piece skin side down on the sheet.
Bake for 10-12 minutes or until opaque in color. When it's done, the meat will gracefully flake away with a fork.
Serve over a bed of jasmine rice and with your favorite veggie.
Enjoy!