ready to bake

We do love wild salmon. We pat ourselves on the back every time we enjoy it knowing we are doing something healthy for ourselves. Of course we are eating this wild salmon dish because we ‘have to’. It’s good for us. Have to?  We eat this salmon dish because quite simply it is so dang good! Super food or not, the rich flesh with the sweet and tart glaze is a flavor combination we love. It is a pleasure to eat something foremost for the delicious taste. In this case the health benefit is a secondary bonus!

glaze ingred


Preheat oven to 375 egrees. Choose wild fillets that are bright red and about i-inch thick. We enjoy Sockeye Salmon.


For each 8 ounce of salmon mix together:

2 tablespoons dark brown sugar

1-tablespoon malt vinegar

1-tablespoon spicy brown mustard

¼ teaspoon Old Bay seasoning

Line baking pan with parchment paper. Place salmon in pan skin side down. Brush with ¾ of your glaze. Brush in two segments resting a few minutes between. Bake  10 – 12 minutes or until white juices begin to form droplets on center of salmon. Remove from oven. Cover loosely with foil and allow to rest 3 minutes. Carefully remove from pan. Salmon skin will adhere to parchment and remain in pan. Place portions on serving dish and drizzle remaining glaze you have warmed in the microwave over salmon.

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