I’m telling you, easiest salmon you’ll ever make and the yummiest.  Throw a few ingredients together, soak the salmon in it, broil it in the oven — done and done!  I didn’t even need a side with this.  I just wanted a whole plateful of the fish.  And if you get the salmon fresh, no salmon-y taste!  (Even my mother raved about it.)  Got this from our local newspaper who got it from “The Mom 100 Cookbook” by Katie Workman.

Ingredients:

  • 4 (6- to 7-ounce) salmon fillets, with or without skin

  • 3 Tbsp. low-sodium soy sauce (or 2 Tbsp. regular soy sauce and 1 Tbsp. water)

  • 2 Tbsp. extra-virgin olive oil

  • 1 Tbsp. Dijon mustard

  • 1 Tbsp. light or dark brown sugar

  • 1/2 tsp. finely minced garlic

  • Hot cooked rice, for serving

  • Lime wedges, for serving (optional)

Directions:

  1. Spray a rimmed baking sheet or broiler pan with nonstick cooking spray.

  2. Place the soy sauce, olive oil, mustard, brown sugar, and garlic in a bowl and whisk to mix.  Arrange the salmon fillets about 1 inch apart on the baking sheet, skin side down (even if the skin has been removed).  Even pour about 3/4 of the soy sauce marinade onto the salmon, using your fingers to make sure it coats the fillets thoroughly, including the sides.  Let the salmon sit at room temperature for about 20 minutes.  (But use your judgment:  if it’s very warm out, tuck the salmon in the fridge instead and let it marinate a bit longer, maybe half an hour.)  Set the remaining soy sauce marinade aside for a sauce.

  3. Meanwhile, heat the broiler (I put mine at about a 4 out of 5).

  4. Broil the fish on the baking sheet for 10 minutes, watching so that it doesn’t burn.  If the salmon starts to get too brown on top, turn off the broiler, set the oven temperature to 400 degrees, and let the fish continue cooking (still about 10 minutes in total).  Take the salmon out when it is slightly less cooked in the middle than you like it; it will continue to cook as it sits.

  5. Drizzle the reserved soy sauce marinade over the salmon fillets, or drizzle it over the rice.  Serve the salmon with lime wedges, if desired.