Salmon is loaded with Omega-3’s, always choose wild salmon when available. This sweet ginger glaze balances perfectly with the salmon, you’ll never image making salmon any other way. If you like a little heat, add a sprinkle of red pepper flakes to the glaze when cooking. During the summer months follow the same recipe but cook the salmon on the grill.
1/4 cup soy sauce
3-4 Tbsp Sutter Buttes Meyer Lemon Ginger Jam
2 fresh garlic cloves
2 Tbsp Sutter Buttes Arbequina Extra-Virgin Olive Oil
1 tsp Fish & Seafood Seasoning
4 (6oz) skinless salmon fillets
Fresh ground black pepper
Scallions, for garnish
Preheat the oven to 350°. Finely mince garlic cloves and mash. In a small saucepan, whisk the soy sauce, jam and garlic. Bring to a simmer. Remove from heat when the glaze is slightly reduced.
Wash and pat dry salmon fillets. Rub salmon with extra-virgin olive oil. Season the salmon with seafood rub pepper. Bake for 10-15 minutes. Spoon the glaze on top and bake the salmon for another 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates. Garnish with the scallions and serve.
*If you have a soy allergy or prefer a low sodium version, simply eliminate the soy sauce and replace with orange juice.