My Ride or Die Salmon
This one has been around since the dark ages and remains my favorite salmon. It’s my Mom’s recipe, and it instantly became a classic for me… but maybe not for her? I made it for us recently and she raved about it, asking me where the recipe came from and if I could send it to her. I was like um, it’s your’s?? I literally consider it a Hall of Fame recipe, but she didn’t seem to recall. Hope some of you find it as memorable as I did…
Serves 2
INGREDIENTS:
1 lb wild King Salmon (you’ll know the one at the grocery store—it’s 3x the price of the rest. Any wild-caught will do, like sockeye, but it’s a leaner fish and less buttery, and it requires less cooking time so check earlier).
1/2 cup extra virgin olive oil (don’t skimp), plus a little to drizzle the bottom of the pan
2 T organic low sodium tamari (soy sauce processed without wheat to be GF, exactly the same otherwise), or coconut aminos (a little sweeter and less salty—soy-free)
1 tsp Dijon, I like maille originale (no sugar)
1 garlic clove, pressed with flat side of knife
Optional: fresh chopped parsley or other herbs, for garnish
TOOLS: I recommend a Pyrex glass baking dish that is just big enough to fit the salmon fillet—snug is good. We are essentially poaching the fish in the marinade, so it’s important the top of the fillet gets it’s fair share of flavor.
STEPS:
Preheat oven to 400.
Lightly drizzle the bottom of a glass Pyrex baking dish with olive oil. Rub the smashed garlic clove through the oil to infuse.
Pat fish dry. Lay skin-side down over the oil.
In a small bowl whisk olive oil, tamari/coconut aminos, dijon, and pinch of pink salt (optional but aminos are less salty than tamari, if using). Can always season with salt later if it needs it.
Pour marinade over the fish, getting all over. Let sit ~10-30 minutes depending on how much time you have.
Bake for 12-16 minutes, depending on oven strength, the thickness of the fillet, and your desired doneness. I usually check at 12. It should easily flake with a fork (as pictured) and not feel jelly. I like a pink center, but keep cooking if you don’t like rare.
Garnish with optional herbs, salt and pepper. Enjoy!
