Before you head to work, set aside 10 minutes to prep your salmon. After it marinates in the fridge all day, you’ll come home to a fish that’s filled with flavor—and all you have to do is toss it in the oven for 20 minutes. Vegans and vegetarians, don’t let the salmon scare you away. You can use this exact recipe with cubes of extra-firm tofu. Simply drain it for a few hours to get the moisture out, then let it marinate.
Recipe by: Eat Spin Run Repeat
Makes: 2 servings
​Ready in: 30 minutes, plus marinating time
1 large clove garlic, minced
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon minced or pureed ginger root
Pinch dried chili flakes
2-3 skinless wild salmon fillets
2-3 tablespoons white sesame seeds
1. In a zip-top bag, combine garlic, soy sauce, rice vinegar, ginger, and chili flakes. Place salmon fillets in the bag and let them marinate in the fridge for at least one hour.
2. Preheat oven to 375 degrees.
3. Pour sesame seeds onto a plate and shake the plate slightly so that they scatter into a single layer. Lay salmon fillets face-down in sesame seeds to coat the top.
4. Place crusted salmon on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, depending on fillet thickness. If you like, switch the oven to broil for the final minute of cooking to lightly toast sesame seeds.