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Easy Asian Salmon
Prep Time
10 mins
Prep Notes
Defrost salmon in refrigerator or place shrink wrapped portions in cold water.
Hint: For the prettiest salmon, cook skin down but line your pan with foil to prevent the skin from making a mess sticking. If you don't mind it not looking perfect, cook salmon skin side up and your pan will be fine! That way the salmon absorbs lots of the sauce.
Since sauce portions are all equal, it's easy to increase or decrease amounts. Sauce is terrific over a healthy grain like quinoa, pasta, or brown rice as well as your vegetables. I love serving this dish with broccoli, bok choy or swiss chard.
Cooking Time
30 mins
Yields
4 servings
Ingredients
4 wild caught salmon fillets
1/4 cup olive oil
1/4 cup Braggs, tamari or soy sauce
1/4 cup honey or agave nectar
2 cloves garlic, thinly sliced
Directions
Whisk together the oil, honey/agave, and Braggs/tamari/soy sauce. Place salmon in a baking dish (see notes). Pour sauce over fish and top with garlic slices. Let marinate for an hour if you have time, turning at least once. If you don't have time, no problem. Just proceed with the next step!
Bake in oven at 375 for approximately 30 minutes. Check the fillet to see when they are done. Salmon can be slightly pink inside and should be taken out just before fully cooked, as it will continue cooking during serving time.