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.
LOVE the tang of this sauce. Great way to enjoy salmon
Thanks, Michelle! It’s one of my all-time favorite recipes I make over and over again. Hope you do too!
Thanks for the recipe, I made this last night and I’m not sure if the measurements are right, it came through really sickly and had to wash the taste out of my mouth afterwards (I used Tamari rather than coconut aminos). Sorry Alicia
Sorry to hear it didn’t work out for you, Adam. If there is an ingredient in the sauce you don’t like you could maybe lessen it or leave it out (though it could make the sauce thicker or runnier). Also try looking for fresh, wild, salmon from a grocer you trust.