Here is a simple and easy marinade for a tasty baked salmon.
- 2-3 lbs Wild Caught Salmon*
- 5 garlic cloves
- Large bunch of dill
- 2 tbsp. of dig on mustard
- Juice if 1 lemon
- Rock salt
- 1 tsp. pepper
- ⅓ cup EVOO
Purée all ingredients in a blender with an “S-shaped” blade, until ingredients are well chopped and it forms a paste. Add marinate and to salmon in a ziplock bag, let most of the air out. Be sure to massage the mixture around the salmon so all areas are well covered. Place in the refrigerator for 3 hours. Take out and let sit at room temperature for ½ hour before baking. Bake Salmon in a baking dish covered with tinfoil or sealed tinfoil at 350 degrees, for 20 minutes or until cooked to desired temperature.
If you prefer a crispy outside and skin, you can sauté the salmon in a pan with olive or butter on high heat, this only takes a couple of minutes per side, which gives you a nice crunchy skin. Great paired with an Arugula salad, tossed with EVOO, balsamic vinegar, goat cheese crumbles and tomatoes.
*I’m not a fan of farm raised as they are “rumors” that they are fed GMO pellets!
