Baked Strawberry Salmon


  • 3/4 cup(s) soy sauce
  • 2 tablespoon(s) lemon juice
  • 1 tablespoon(s) Dijon mustard
  • 1/4 teaspoon(s) pepper
  • salmon fillets (6 ounces each), skin removed
  • 2/3 cup(s) strawberry preserves


  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.
  2. • Drain and discard marinade. Place salmon in a greased 13-in. x 9-in. baking dish; spoon preserves over fillets. Bake, uncovered, at 375° for 15-20 minutes or until salmon flakes easily with a fork.

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