Baked Wild Salmon with Ginger Lime Glaze

Baked salmon is a quick, simple, protein-rich dinner that’s still impressive enough for hosting or date night. Take wild salmon filets a step further with a zesty glaze (whisked together with a handful of pantry ingredients) and you’ll have a supper that could compete with any restaurant special. This salmon recipe pairs well with brown rice and roasted asparagus or broccoli -- you can even roast the veggies in the oven along with the salmon. This flavor combination is reminiscent of sushi, but much simpler to prepare! 

Long-term studies show that the Eskimos in Greenland have healthier livers than their regional neighbors. This may be due to the fact that they consume large quantities of fatty fish like salmon. (1) An eight-ounce sockeye salmon filet contains nearly half of the daily recommended vitamin E dosage, along with the fats necessary to help your body absorb the vitamin. Vitamin E has been shown to help your liver thrive and consequently perform its detoxifying tasks more efficiently. (2)

Buy the highest quality salmon you can afford. Look for wild Pacific salmon, with a deep orange-red hue and minimal visible fat marbling. The best value salmon filets are typically found in the frozen section. Thaw completely in the refrigerator before baking for best results. 

Baked Wild Salmon with Ginger Lime Glaze 

Serves 4 (Click here to print!)

Ingredients

• Four 8 oz. wild salmon filets

• 2 tablespoons miso paste

• 1 tablespoon finely grated fresh ginger

• Juice of 1 lime 

• 1 tablespoon olive oil (get my favorite quality brand here)

• Pinch of red pepper flakes 

• 1 tablespoon brown rice syrup 

• Freshly ground sea salt 

• Lime wedges and pickled ginger, for serving 

Instructions

Step 1: In a small bowl, whisk together miso, ginger, lime, olive oil, red pepper flakes, and brown rice syrup. Taste and adjust ingredients if desired. Set aside. 

Step 2: Preheat the oven to 425°F. Line a baking sheet with foil and arrange the salmon filets, skin side down, on the pan. Season with salt. 

Step 3: Brush half of the glaze over the salmon filets with a pastry brush. Bake for eight minutes, then carefully brush remaining glaze over filets. Bake for four minutes more, or until salmon flakes easily with a fork. Serve immediately with lime wedges and pickled ginger on the side. 

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Bridgit Danner, LAc, FDNP, is an acupuncturist turned functional health coach and has worked with thousands of clients since 2004.

She is the founder of FunctionalDetoxProducts.com and the author of The Ultimate Guide to Toxic Mold Recovery: Take Back Your Home Health & Life, available in audiobook, Kindle and paperback on Amazon.