EGG-FREE, NUT-FREE
Appropriately named for its delicious glaze, this recipe is one of the dishes I make when I have zero time to prep a meal at night. I marinate the salmon in the morning and shift it over to the oven to cook at dinnertime. The result is flaky and moist salmon that’s fiery and sweet.
Makes 4 servings
Prep time: 5 minutes, plus 4 to 6 hours marinating time
Cooking time: 20 minutes
Marinade
¼ cup extra-virgin olive oil
¼ cup coconut aminos
1 tablespoon balsamic vinegar
1 tablespoon raw honey
3 garlic cloves, minced
1 teaspoon sriracha sauce
½ teaspoon ground ginger
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
Salmon
1½ pounds wild-caught salmon fillet (coho or sockeye work best; see tip)
2 scallions, finely sliced, green ends only, for garnish
1. In a medium bowl, whisk together all the marinade ingredients. Place the salmon in shallow bowl and pour the marinade on top, making sure to coat both sides. Cover and marinate the salmon in the refrigerator for 4 to 6 hours.
2. Preheat the oven to 400°F.
3. Remove the salmon from the marinade and place it skin-side down in a baking dish. Pour the marinade from the bowl over the salmon.
4. Bake for 18 to 20 minutes, or until the thickest part of salmon is no longer translucent.
5. Transfer the salmon to a large serving platter and garnish with the scallions.
Noelle’s tip: You can use one large salmon fillet for this recipe, or four smaller fillets that add up to 1½ pounds.
Serve it with: Lemon-Garlic Roasted Broccoli