Best Baked Salmon

Best Baked Salmon puts soy sauce, packed light or dark brown sugar and water at the center of a seafood recipe and finishes in about 152 minutes, enough for 4 to 6 servings.

• Yield 4 to 6 servings
• Ready in 152 minutes
• Prep 20 minutes
• Cook 12 minutes

Ingredients

• 1/3 cup soy sauce
• 1/4 cup packed light or dark brown sugar
• 1/4 cup water
• 1/4 cup avocado oil, olive oil, or grapeseed oil
• 1 tablespoon unseasoned rice vinegar or white vinegar
• 3 cloves garlic, finely minced, or 1 1/2 teaspoons garlic powder
• Pinch red pepper flakes, optional
• Lemon pepper seasoning
• 4 to 6 boneless salmon filets, 4 to 6 ounces each (skin on or off -)

Instructions

1. In a small bowl, whisk together the soy sauce, brown sugar, water, oil, vinegar, and garlic until well-combined and the sugar is dissolved. (See note below if you don't have time to marinate the salmon before proceeding to the next step.)
2. Pour the marinade into a shallow dish that can fit all the salmon filets in a single layer. Place the salmon filets skin side up in the marinade. If using skinless salmon, flip the salmon halfway through marinating time.
3. Cover and refrigerate for at least 2 hours or up to 8 hours.
4. Preheat the oven to 400 degrees F.
5. Line a half sheet pan with foil and lightly grease with cooking spray. Remove the salmon from the marinade and place it skin side down on the prepared baking sheet. Sprinkle each piece of salmon lightly with lemon pepper seasoning.
6. Bake the salmon for 10 to 15 minutes until an instant read thermometer inserted at the thickest part registers 125 degrees F (for medium-rare) to 140 degrees F (for medium-well). The exact time will depend on the thickness of the salmon - add cooking time as needed.
7. Let the salmon rest for 5 to 7 minutes (the internal temperature will climb a few more degrees). Serve warm.

Give it a minute off the heat, then serve it while it is still hot.