INGREDIENTS:
- 1 large Pride of Bristol Bay filet, thawed
- 1 2-inch piece of fresh ginger
- 3 cloves of garlic
- 3T coconut aminos
- 1T garlic sauce (feel free to sub oyster sauce)
- 1/2T honey
- 2t sesame oil
- 1t white pepper
- a few pinches of sea salt
Directions:
Place your rinsed filet in a large dish and pat dry. Peel and finely mince your garlic and ginger (feel free to use a food processor). Rub the salmon with the garlic and ginger.
Whisk together the rest of the ingredients and pour 80% of the marinade on top of the salmon. Keep the rest of the marinade in the fridge for later. Cover the salmon and let it marinate in the fridge for up to 2 hours.
Preheat the oven to 375F. Bake the filet, on an oiled baking sheet, for 15-20 minutes (or until the center is cooked to your liking).
Remove from the oven. If the garlic and ginger have burned, scrape them off. Otherwise, pour the remaining 20% of the marinade on top, and enjoy!
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