Marinated Salmon

Ingredients

• Chum salmon

  Fish, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Honey

  1 tbsp or 21g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Lemon zest

  ⅔ tsp or 1g

• Parsley

  Raw

  1 ½ tsp or 2g

• Thyme

  Fresh

  1 ½ tsp or 1g

• Salt

  Table

  ⅓ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  ½ tsp or 1g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. Place the olive oil, honey, soy sauce, lemon zest, chopped parsley, thyme leaves, salt and pepper in a bowl. Whisk to combine.
2. Reserve 1 tablespoon of the marinade for later use. Add the minced garlic to the bowl.
3. Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
4. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
5. Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
6. Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
7. Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
8. Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.