Recipe: Salmon or Chicken Marinade
Any Kabuki or Sakura fans out there?! With only 5 ingredients, this is a simple and healthier alternative to a classic sugary and salty marinade that can be used for salmon or chicken, and not leave you swollen after eating! Using Mrs. Dash lemon pepper for a no sodium option and coconut aminos/ which is a soy sauce replacement has no MSG! It provides 45% less sodium than soy sauce as well! You can use olive oil or I used a “dipping oil” that is already infused with fresh garlic! Pair that with a tad of brown sugar to create the savory, sweet crunch on top of the salmon and there you have it....perfection! Also, husband and kid friendly!
Not a salmon fan?! This recipe disguises the fish taste but feel free to use on chicken as well. Very yummy!
1/3c olive oil or dipping oil
1/3c low sodium soy sauce or coconut aminos
1/3c brown sugar
1-2 tsp lemon pepper
1-2 tsp black pepper, omit if you don’t want as peppery
Marinate for 30 min prior to grilling or overnight.
I buy the frozen salmon fillets pictured above from Sam’s Club. They come individually packed which is super nice. Thaw in fridge the day before planning to grill. Also, I recommend buying a grill mat when cooking fish to prevent pieces from falling through and it helps give the salmon a nice, finished char. Grill mats recommend low to medium heat, depending on your grill, each side takes ~ 5-10 minutes on each side, flipping once to ensure even char.
Enjoy! And remember, Eat to Nourish!
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