I’m a big believer in garlic. If you follow my recipes on this blog, this fact has probably become pretty clear. If it’s not dessert, it usually has garlic in it. That being said, this salmon is an extreme version. Garlic is front and center and this recipe is not for those who are not wanting their breath to smell at least a little bit like garlic the next day. But it’s worth it–so good for your immune system and the perfect amount of bite to balance out the buttery flavor of a quality piece of salmon.
3/4 lb. wild caught salmon ( I used a particularly delicious piece of wild alaskan sockeye that I got at whole foods in Seattle- if you’re local, go get it!!)
3-4 large cloves of garlic, roughly chopped
1 Tbs. soy sauce or tamari
1 Tbs. Olive oil
Freshly ground black pepper
1/2 medium lemon
Preheat oven to 350. Use 1 tsp. of the olive oil to oil the bottom of a pyrex baking dish. Unwrap your salmon and pat it dry with a paper towel. You could definitely use the soy sauce, garlic and olive oil to marinate the fish, but I’ve found it to be unnecessary when the quality of the fish is good. Instead, simply lay the salmon in the oiled pan and rub the remaining olive oil on top. Pour the soy sauce on top of that and rub that in as well. Finally, press the chopped garlic on top of the salmon and sprinkle with as much pepper as you like. Bake for 20-30 minutes until flaky all over. Take out of the oven and top with a squeeze of lemon. Serve with mustard or aioli.
Serves 2 generously.