Mint-Lime Baked Salmon is zingy, with a bit of an Asian flair! It is easy to prepare, which makes it a good go-to dinner when you don’t have a lot of time. Only 1 of my kids complained about the sauce. The other 3 liked it! To fill out the meal serve it with brown rice and a salad. If you are allergic to gluten, make sure to buy the soy sauce without wheat in it. Most cheap brands use it as a filler.
- 1.5 Lbs Salmon, Skin On
- Juice of 1 Lime
- 2 Tbsp Gluten Free Soy Sauce
- 1 Tsp Powdered Ginger
- 1 Tsp Coconut Sugar (optional)
- A Few Sprigs of Mint, Chopped
Mix together the sauce ingredients in a baking dish and place the fish on top, skin side up. I don’t add oil, because plenty will drip down from the skin. Leaving the skin on during baking ensures a moist, tender fish, plus you get the brain and heart friendly omega-3 fats. Let the fish sit on top of the sauce for a few hours, or over night.
Heat the oven to 375 degrees and bake for about 40 minutes. Fish is done when the skin peels off easily. You can eat the skin, but we peel it off. Serve warm and enjoy!
Note: You may want to add a quarter cup of water to keep the sauce from drying out in the baking dish.