Rosemary Salmon

By Summer of Eggplant
August 8, 2012
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Author Notes:

This is one of the very first recipes I came up with and it's remained virtually unchanged since high school. I will dare to say my very first recipe was in elementary school, it was Orange Crush with Strawberry Quick, which could easily win 'your grossest concoction ever' contest. I promise this tastes A LOT better; I have managed to cook it regularly for over 20 years.

Summer of Eggplant

Serves: 4

  • 1.5 pounds salmon fillet
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard (I use Grey Poupon)
  • 2-3 garlic cloves, sliced
  • 1.5 tablespoons rosemary, chopped
  • 2 teaspoons dark brown sugar
  • juice of 1/2 a lemon
  1. Whisk together the last 7 ingredients, pour in to a ziploc bag and add the salmon. Marinate 15 minutes - 1 hour. Preheat the oven to 320.
  2. Remove the salmon from the marinade and place on a baking sheet. Bake for 20 minutes at 320 then turn on the broiler and broil for 2 minutes.

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