- In a gallon freezer bag, combine first 3 ingredients. Add salmon; seal well and refrigerate 30 minutes or up to 2 hours.
- Preheat oven to 425°F. Remove salmon from marinade; discard bag with marinade. Place salmon, skin-side-down, on a foil-lined large rimmed baking sheet.
- Bake 10-12 minutes or until internal temperature reaches 145°F on an instant-read food thermometer.
Makes 6 servings.
Serve with Bacon Pepper Corn.
Make ahead & freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.