¾ c reduced-sodium soy sauce*
¼ c vegetable oil
3 T brown sugar
1 t garlic powder
½ t ground ginger
1 ½ - 2 pounds salmon filet
In a large plastic bag, combine the first five ingredients. Mix well. Place salmon in bag and seal. Refrigerate for several hours.
Preheat oven to 425o. Place on a foil-lined 15”x10”x1” baking pan. Bake, uncovered in preheated oven for about 10-15 minutes or until fish flakes easily with a fork.
* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.