Using whole grain dijon mustard adds sophisticated flavor and delightfully grainy texture to the marinade, that any drippings will serve as a sauce.
Servings: 4 to 6
- 3 tablespoon soy sauce
- 5 tablespoon honey
- 2 tablespoon whole grain Dijon mustard
- 1 tablespoon grated ginger
- 2 tablespoon lime juice
- 1 tablespoon lime zest
- 1 tablespoon grated lemon grass or very finely sliced (optional)
- ½ teaspoon freshly grind black pepper
Whisk all the marinade ingredients and coat the salmon fillet letting it marinade for 30 minutes in the fridge
Pre-heat the oven to 425°F.
Oil a baking dish and transfer the salmon with the marinade and bake for 15 minutes or when the salmon flakes easily when you gently press the top with your finger or fork.
Let the fish rest for a few minutes before serving.