Ingredients Jump to Instructions ↓

  1. 1/3 cup soy sauce

  2. 1 tablespoon lemon juice

  3. 1-1/2 teaspoons Dijon mustard

  4. 1/8 teaspoon pepper

  5. 2 salmon fillets (6 ounces each ), skin removed

  6. 1/3 cup strawberry preserves

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard and pepper. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade. Place salmon in a greased 8-in. square baking dish; spoon preserves over fillets. Bake, uncovered, at 375° for 15-20 minutes or until salmon flakes easily with a fork. Yield: 2 servings.


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