Santa Monica Salmon




This delicious recipe (among many others) was submitted by Bonita S., one of Udi's New Faces of Gluten Free.
  • 2 cuts of wild Alaskan salmon
  • 1/2 cup of Braggs Liquid Aminos
  • 2 tsp sriracha chili sauce-
  • 2 tbsp gluten free Dijon mustard
  • 1 tbsp wheat free hoison sauce
  • 1 tbsp honey or agave


  1. In a bowl, whisk all the ingredients together (except the salmon).
  2. Place salmon in a baking dish. Slice salmon horizontally to allow marinade to soak in, then brush on a generous amount of the sauce.
  3. Bake for 15 minutes at 400 degrees or until flaky-depending on the thickness of the cut.
  4. I recommend keeping extra sauce as well to spoon over once fish it's finished baking.


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