Baked Salmon With Soy Marinade

I consider myself a foodie, but, let me be honest, it took me a while to become a fan of salmon.  Turns out, most of the times I have tried it, it was overcooked, which makes it super fishy.  Then, at a favorite French restaurant in Brooklyn, the chef, a friend of mine, insisted I try hers.  She was persuasive, and I ordered it, and I’ve never looked back.  Thanks, Chef Kat!

Salmon, when it is not overcooked, is delicious.  We try to eat it once a week because of all the health benefits.  And, I try to buy wild salmon.   My kids will eat smoked salmon and sometimes this version, depending on their moods, which aren’t always super cooperative.  Truthfully, my youngest is a formidable opponent.  She screams if I even put it on her plate. She reacts the same way to cauliflower and spinach and meatballs if they dare to touch her spaghetti.  So she usually winds up just eating whatever grain I serve it with, and I think that is okay. Not a hill I want to die on. She’s younger and stronger and has way more energy and will power. Plus, more salmon for me.

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Baked (or grilled!) Salmon With Soy Marinade
Adapted, just barely, from Ina Garten’s Grilled Asian Salmon

What You’ll Need: 

  • 4 4-oz pieces of salmon
  • 2 tablespoons of olive oil
  • 2 tablespoons of Dijon mustard
  • 4 tablespoons of soy sauce
  • 2 cloves of garlic, put through a press or grated
  • 1/4 cup of toasted sesame seeds

What To Do:

  1. Preheat oven to 350 degrees.
  2. Meanwhile, mix the olive oil with the mustard, soy sauce, and pressed garlic
  3. Spray a sheet pan with olive oil spray, and place salmon skin side down on it.  Scoop some of the marinade on each piece of fish and place it in the oven.  Cook for about 15 minutes– until the outer edges are cooked through but the center of the filet is  basically raw (it will finish cooking off the heat!), resulting in a rare but cooked salmon.
  4. Take salmon out of oven and off baking sheet.  Serve on top of your favorite grain (I prefer quinoa) and alongside some simply sauteed greens (I prefer baby kale with edamame– sauteed in olive oil with garlic, crush pepper, and some soy sauce). Top salmon pieces with another scoop of marinade and the toasted sesame seeds. Eat.  Serve your picky eater just the quinoa, and call it a day.



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