I’m back in NYC for a few days, and gosh – I miss Ohio already!
Let’s talk salmon. (A perfectly normal thing to talk about among friends, right?)
Well, if you’re not marinating it, you’re doing it wrong!
I know — that sounds super intimidating. A big “chef-y” step that probably is time consuming and require a lot of obscure ingredients.
It’s super fast, you probably have all the ingredients already, AND it’s a two-for-one. Because when you marinate your salmon (or other fish)…
- It makes the fish super flavorful and delicious
- You can boil the marinade to make a phenomenal sauce that ties the whole dish together!
That’s right! You get an amazing sauce out of it that you can put over the fish, over your veggies or rice. It’s so easy, it almost feels like cheating!
Plus, it’s gluten free, keto, Specific Carb Diet friendly and dairy free!
The recipe is rather customizable, but this is one that I make all the time:
Caralyn’s Favorite Salmon Marinade:
1 lb salmon, cut into two filets
2 Tbsp EVOO
3 garlic cloves, minced
2 Tbsp freshly grated ginger
2 green onions, sliced
Juice of 1 orange
Juice of 1/2 lemon
Juice of 1/2 lime
1 Tbsp Sesame Oil
3 Tbsp coconut aminos (or soy sauce or tamari)
A few sprigs of fresh cilantro
Freshly ground black pepper
In a mixing bowl, combine all the marinade ingredients.
Place your raw salmon filets into the ziptop bag. *(I always double the ziptop bag, just in case it leaks, but knock-on-wood that has yet to happen!)
Pour your marinade into the ziptop bag, on top of the filets.
Get all the air out of the bags, and then close the bags. Place on a plate and put in the fridge for at least 4 hours, preferably overnight.
When you’re ready to cook, preheat the oven to 400 degrees.
Take your filets out of the marinade, but don’t discard the marinade. Pour it into a sauce pan.
Bake your filets on a nonstick tin foil-lined baking sheet for 11-13 minutes, until the internal temperature reaches 145 degrees.
While it’s baking, boil the marinade for 3 minutes, then let it simmer until the fish is finished cooking, and it has slightly reduced in volume.
To serve, slather your fish with this delicious sauce! You can also pour it over a salad, over roasted veggies, rice or potatoes.
I’ll tell you what, once you make salmon this way, you will never make “plain” salmon again!
This just makes it so flavorful, so juicy, so gourmet. I can’t even express how elevated this makes the humble salmon dinner!
Steven and I love it!
And I’m not kidding…it is so easy. You can whip the marinade together in 5 minutes, and then it’s the gift that keeps on giving! You get a phenomenal meal WITH a decadent sauce out of it!
So there you have it, sports fans! My secret to the most delicious, flavorful salmon dinner!
I hope you enjoy it as much as we do!
Here’s a sneak peak at one of my YouTube shorts!
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