I hear it all the time, “Oh, my kids LOVE salmon, we have it every week!” Can I tell you how many times I tried to get MINE to eat it? Fail every time. The closest we get to fish in this house is a fish stick and sometimes I’m a little skeptical if there is even fish in those things – to me it just looks like another breaded something to add to the weekly rotation! Seriously though, fish is so good for you and I really wanted to find a recipe that they would eat – that we could ALL eat.
Jackpot! What’s crazy is I have had this salmon marinade recipe written on a notecard for years. YEARS. I kind of forgot about it for a while and pulled it back out recently and thought it was worth a shot. Yup, they ate it. This is going to have to go back into rotation again. I have no idea where this recipe came from so I can’t give credit where credit is due but it seems to be a winner all around. Try it on your littles and see what happens. Worst case? You have extra for lunch the next day.
- 1 1/2 pound salmon (preferably wild-caught)
- 1/3 cup pineapple juice
- 1/4 cup maple syrup
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 2 tablespoons tamari (or soy sauce)
- Zest & juice of a lime (or lemon)
- Combine all ingredients in a ziploc bag or glass container to marinate. I usually throw this stuff together in the morning and leave it in the fridge for the day. The longer it marinates, the better! 2-4 hours is fine though.
- Preheat oven to 500F.
- Cover a baking sheet with aluminum foil for easy clean-up.
- Place fish on the foil-lined baking sheet and bake for 12 minutes.
Could that get any easier?! I think not!