Salmon Haters Will LOVE This SIMPLE Salmon Recipe!

Start with a plastic cutting board to avoid using wood, which absorbs fish flavors.

Use a mild type of salmon, such as Pharaoh Islands salmon, Atlantic, or King Aura.

Ask the fish counter to remove the skin from the salmon.

Mince fresh garlic and ginger, removing the skin and trimming off any bitter green parts.

Grate the ginger using a microplane and add it to the minced garlic in a bowl.

Add low sodium soy sauce and a whole can of pineapple juice to the bowl and whisk together.

Transfer half of the marinade into a sealable plastic bag and reserve the other half for the sauce.

Add the salmon to the bag with the marinade, seal it, and refrigerate for about 15 minutes.

Preheat the oven to 350°F.

Transfer the marinated salmon to a foil-lined baking sheet, shaking off excess marinade.

Bake the salmon in the oven at 350°F for 15 to 20 minutes, depending on thickness, until cooked through.

Make a cornstarch slurry by mixing cornstarch with some reserved marinade before adding it to the remaining marinade in a pot.

Bring the sauce to a boil and cook until it thickens to a syrupy consistency.

Check the salmon for doneness by poking the thickest part with a sharp knife to ensure it's flaky and cooked through.

Serve the salmon on a bed of creamy coconut rice, drizzling with extra sauce.

Top with sliced scallions and sesame seeds.

Equipment Needed

Dietary

Allergens