I have recently become obsessed with salmon. I love how easy it is to prepare and how dinner can be on the table in under 30 minutes. I also love the abundance of omega 3 fatty acids which help to keep the overload of omega 6 fatty acids we can far too easily get in our culture at bay. Salmon is a great source of vitamin D, B vitamins, magnesium, phosphorus, selenium and potassium. I love knowing that by eating salmon I am contributing to lower inflammation in my body, better cell function, and better brain function. 5 gold stars for this delicious powerhouse!
The marinade on this salmon is spot on if I do say so myself and it adds a delicious oomph to the meal if you know what I’m saying. The leftover marinade is delicious added on top of the salmon or any other thing that needs a little kick! When buying salmon, look for wild caught instead of farmed salmon. Farmed salmon has a higher rate of toxicity, added food dyes, and overall subpar nutrition compared to wild caught. So make the better choice and choose wild caught! I have found a great deal on wild caught salmon at Costco so make sure to be on the lookout.
First gather up your salmon—isn’t the color gorgeous?
Next, mix everything together to form your marinade and marinate for 15-20 minutes.
Bake salmon at 400 degrees for 12-15 minutes or until largest part flakes easily with a fork and prepare the marinade while you wait via the instructions below. Enjoy!
- 4 salmon filets (6-8 ounces each)
- 3 T coconut aminos
- 2 T avocado oil
- 2 T balsamic vinegar
- 2 T molasses
- ½ T fish sauce
- 1 tspn sea salt
- 1 tspn ginger powder
- Preheat oven to 400 degrees
- Mix all ingredients together and marinate salmon fillets for 15-20 minutes. Reserve the marinade for a later step.
- Bake salmon for 12-15 minutes or until the largest piece of the salmon easily flakes with a fork
- Meanwhile pour the leftover marinade into a small saucepan and heat over medium heat until it reduces to a thick glaze
- Serve salmon with marinade reduction. Would pair wonderfully with roasted basil cauliflower and a big salad!
Marissa is a wife, foodie, and Nutritional Therapy Practitioner. She is healing her body through the Autoimmune Protocol.