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  • 6 salmon fillets four-6 ounces every

  • five tablespoons olive oil

  • 1 half tablespoons brown sugar (I sub maple syrup)

  • 1 1/2 tablespoons soy sauce or Trader Joe's coconut aminos

  • 1 teaspoon lemon zest

  • 1 teaspoon Dijon mustard

  • 1 tablespoon parsley leaves chopped

  • 2 teaspoons thyme leaves chopped

  • 3/four teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon minced garlic


  1. place the olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

  2. Reserve 1 tablespoon of the marinade for later use. add the garlic to the bowl.

  3. upload the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.

  4. Marinate within the fridge for as a minimum 1 hour, or up to 8 hours.

  5. remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (in any other case they could burn on the grill!).

  6. Preheat an outdoor grill or indoor grill pan over medium excessive warmth. if you're the use of an outdoor grill, make certain to thoroughly coat your grill grates with vegetable oil.

  7. upload the salmon fillets and cook dinner for five-6 mins on each side or until salmon is opaque in the course of.

  8. Brush the reserved marinade over the salmon fillets, then serve.


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