Author Notes: Every time we head home to visit Gram, you can bet within 30 seconds of walking in the door she will be shoving food in your mouth. It's usually one of two things. Spaghetti and meatballs or chicken. Gram has a seriously delicious marinade she uses to make chicken. This was one of my regular dishes I would make in college, and have continued to use it even now. This time, instead of marinading chicken (legs and thighs, bone-in), I decided to marinade some salmon. I LOVE this recipe. Instead of baking it as she does, this would make a great grilling recipe. —Brussels Sprouts for Breakfast
Serves: 2 servings
pound salmon filets
cup low sodium soy sauce
lemon (juice and zest)
cloves garlic (minced)
tablespoons olive oil
sea salt and freshly ground black pepper
- In a freezer bag, combine all marinade ingredients. Add the meat to the bag and seal tightly. Shake the bag around a little bit to combine the ingredients and coat the meat. Put freezer bag in a baking dish to avoid leaks in your fridge and place in the fridge! You could do this in the morning and bake it at night, or even marinading for an hour will do the trick.
- When ready to cook, preheat the oven to 400 degrees. Remove the meat from the marinade and place directly in the baking dish. Sprinkle all sides of your meat with salt and pepper. Bake for 20 - 25 minutes. Remove from the oven and let cool for about 5 minutes before serving. You guys, you're gonna love this.
- This recipe was entered in the contest for Your Best Recipe with Salmon