This is up there as one of my favorite salmon recipes of all time. I like that I usually have all of the ingredients on hand, it’s super easy, it doesn’t make a big mess, and it has amazing flavors. It’s only a four-ingredient marinade, but the flavors together just plain work. I unfortunately can’t take all the credit, because this recipe is adapted from Ina Garten’s Asian Grilled Salmon. This is my version.
You’ll notice in this recipe you make a garlic-mustard mixture that serves as both a marinade and a sauce. Once you make the mixture, spoon it over the salmon, careful not to touch the spoon to the salmon before dipping it back into the bowl. Since you’re using it as a sauce that isn’t cooked, you don’t want it to come into contact with the raw salmon.
- (2) 6-8 oz. salmon filets
- 1 clove garlic, grated with a microplane (or minced)
- 2 tablespoons dijon mustard
- 2 tablespoons coconut aminos (or tamari)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground pepper
- Preheat the oven to 425 F.
- In a small bowl combine garlic, mustard, aminos, olive oil and pepper.
- Place salmon on a foil-lined baking sheet. Coat salmon with sauce, reserving the extra to serve alongside the cooked salmon.
- Bake for 10-12 minutes. Serve with reserved sauce.
