tangy baked salmon (paleo)

I have a confession to make… I am not a well-rounded chef. I have this food-related blog, I know a lot of chicken, and almond flour but what I over compensate for in knowing about the chemical make-up of a sweet potato I lack in the area of seafood.

Don’t get me wrong, having been raised by two true Marylanders, I have a genetic love of seafood. Steamed crabs are the highlight of my summer, shrimp make everything better, and lobster is well… its lobster! My problem is with fish specifically. I don’t mind the taste, I certainly wouldn’t turn it down if served to me by someone else, but I am very picky about the texture. I do not like mushy fish.

As a result of my fish/texture phobia and because fish is not something I ever really crave I just never had the need to cook it for myself. Enter the love of my life… so understanding of my diet restrictions, so on-board with my local eating convictions, generally willing to try new things as long as they aren’t too weird…. He loves fish. For the, almost 8 months, we have been married I have resisted. Letting fear of mushy failure hold me back…. until this week.

After weeks of putting up with my crazy appetite issues and digestive health conversations my husband was getting fish! To my surprise, it was not hard and the texture turned out very well. Since this was my first attempt at cooking Salmon I don’t have much to compare the cooking experience to, but if you are looking for a new marinade or if you, like me, have a fish phobia to overcome I certainly recommend this recipe.  Its easy enough and husband approved!

Sweet Potatoes and Social Change Tangy Baked Salmon
For my first attempt at cooking fish, this recipe was a winner. Quick, easy and husband approved. Photo By Samantha McClellan


–       2 to 4 small Salmon Fillets

–       1 clove minced garlic

–       2 TBS Olive Oil

–       4 TBS of Butter

–       2 TBS Worcestershire Sauce

–       2 TBS lemon Juice

–       ¼ cup white wine

–       1 Tsp  garlic salt

–       2 TBS of dried dill


Preheat your oven to broil and make sure that your oven rack is about 6 inches away from the heat source. Line a rimmed pan with aluminum foil.

In a small bowl, microwave garlic and olive oil for about one minute. Add in and melt the butter. Stir in the Worcestershire sauce, lemon juice, wine, garlic salt, and dill.

Place the Salmon fillet skin side down on the pan. Spoon about 1/3 of the sauce over the fish.  Broil for 3 minutes then flip the fillet and baste with another 3rd of the sauce. Broil for 3 minutes. Flip the fillet back over and cover with the remaining sauce. Broil until the fish flakes with a fork, about another 3-5 minutes. Enjoy.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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