The 2 Step (Salmon)

posted in: Microplane | 0

Over the last few years, I’ve listened to countless podcasts, read in countless books, and heard on many Ted talks that “time,” is the most precious commodity.   Since it’s the new year, I have been reflecting on how I can be smarter with my time.  For example, I’ve decided that paying for Clicklist groceries is worth the money, to save on the time shopping in the store.  I’ve also decided that weeknight dinners need to take place in 30 minutes or less and use as little ingredients as possible.  Fewer ingredients means fewer items to prep.  All to save time.  However, you know me… I want it all.  I want a dinner that still delivers on amazing flavor and is super satisfying.

So I’ve been experimenting with easy salmon dinners and developed one that I think you guys will love.  The recipe is called the The Two Step Salmon.  Literally, because it really only takes 2 major steps to make: make a marinade and roast the salmon. Most importantly, the secret I “whisk” into this recipe is that all the ingredients are in denominations of “2” making it super easy to remember.  Even the cooking time is in a denomination of 2!  This salmon is not only super easy, but super moist since I slow roast the salmon at a low temperature in the oven.  As the salmon cooks, I can spend time with my daughter prepping for bathtime and bedtime.  Brilliant, right?  I hope you enjoy!   

The 2 Step (Salmon)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Microplane, Uncategorized

The 2 Step (Salmon)


  • 2 lbs of fresh salmon
  • 2 gloves of garlic
  • 2 tbs of ginger
  • 2 tbs of soy sauce
  • 2 tbs of brown sugar
  • 2 tbs of mirin
  • 2 tbs of sliced green onions


  1. Heat oven to 250 degrees.
  2. Using a microplane, grate the ginger and the garlic into a large shallow baking dish.
  3. Add soy sauce, mirin and brown sugar and whisk to combine.
  4. Place salmon into the dish and allow to marinate for 2 minutes
  5. Transfer the salmon to a lined baking sheet, pouring the marinade on top and cook for 20 minutes, until cooked through, with the internal temperature around 140 degrees
  6. Top with the green onions and serve
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