Brown Sugar Citrus Soy Salmon

If salmon has skin, remove it. Combine the soy sauce, brown sugar, water, oil, and lemon juice in a shallow bowl (make sure it’s big enough for the salmon), mixing until the brown sugar has dissolved.

Sprinkle both sides of the salmon with salt, pepper and garlic powder to taste. Place the fish in the marinade, turn to coat and allow it to sit for two hours, turning occasionally if convenient. If the fish is frozen, let it sit at room temperature until thawed; if already thawed, marinate it in the refrigerator for safety.

When you’re ready to eat, chop veggies into bite-sized pieces and place the fish fillets and veggies into 2 or 3 large sheets of foil, folding up the sides to create foil packets. Bake the packets on a cookie sheet in a preheated 425 F oven for 15 minutes. Then, if desired, pull the sheet out, open the packets, move the veggies to the sides of the fish to expose the top of the fish, and bake for another 5 minutes.

This recipe serves two adults and two little ones. The portions are easily adjusted by increasing the amount of marinade to cover the desired number of salmon fillets you’re preparing. You don’t need a lot of marinade, just enough to cover the fish.