Coho salmon was on sale at Whole Foods this week and I am always looking for ways to get more fish into my family. This recipe was kind of a seat of the pants thing that turned out really well! BEST of all, it was easy, so easy, so so easy and so delicious. The picture does not do this meal justice, but I wanted to post the recipe and I had already plated all the salmon when I realized I forgot to snap a picture. I baked the salmon, but I am guessing it would be even better grilled. I just didn’t feel like going outside in the dark and rain to do that …
PrepTime: 2 hours, 5 minutes (5 minutes to prep the marinade, 2 hours to marinate)
Cook Time: Baking, about 10 minutes, Grilling, about 6 – 8 minutes, depending on thickness of fish
Servings: 4 – 6 ounce pieces or 6 – 4 ounce pieces
- 2 lbs. wild caught salmon (I used Coho)
- 1/3 cup coconut aminos or gluten free, low sodium soy sauce
- 1/3 cup maple syrup or honey
- 2 tbsp. ketchup or tomato paste
- 1 tbsp. garlic infused olive oil or 1 tbsp. minced garlic
- Combine marinade ingredients in a small bowl and whisk well.
- Place salmon pieces in a bowl with a cover or baking dish and pour marinade over fish.
- Marinate in the refrigerator for at least 2 hours, flipping to coat well half way through.
- Place salmon skin side down on grill pre-heated to a medium temperature and baste with extra marinade and grill for 6 to 8 minutes until desired consistency OR
- Place salmon on baking sheet lined with parchment paper, baste with marinade and place in 400 degree oven for approximately 10 minutes until desired consistency.
- Serve immediately with starch and veggie of choice.
I ate the leftover salmon cold the next day on a salad. SUPER yummy, just tossed with a little balsamic vinegar.