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Lemon Balsamic Salmon
Sweet and Savory and easy to make (Serves 2)
2 fillets of salmon (11.5 oz total or 330 g). I used wild sockeye salmon.
Juice of ½ a lemon (2 Tbsp)
3 cloves garlic, minced
½ tsp ginger, minced
¼ cup The Tangy Olive Meyer Lemon Balsamic Vinegar
1 tsp cornstarch
1 Tbsp lower sodium soy sauce (or low sodium tamari for gluten-free)
In a large plastic bag or bowl, mix together everything except the salmon.
Whisk together or shake lightly if in a bag.
Add the raw salmon fillets and allow to marinate for about 30 min.
Preheat your oven to 375 degrees F.
Pour the salmon and the sauce into an oven safe dish (an 8x8 or 9x13 works best)
Bake for 20-23 minutes until salmon is fork tender and cooked through
The Tangy Olive
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