David's Savory Marinated Salmon
From my friend David Comins.
6 pieces wild salmon fillet, as thick and regular shaped as possible
1 cup tamari
Juice of 1 lemon
Splash apple cider vinegar
3 heaping tbsp fresh, finely chopped garlic
Combine Tamari sauce, lemon juice, vinegar & garlic into a bowl & mix.
Pour this into a 9 X 12 Pyrex dish (or similar baking pan), making sure garlic is evenly distributed, not clumped up. Put fish strips flesh side down in the pan, to marinate for at least ½ hour. After at least one half hour turn fish flesh side up; many of the little garlic pieces should cling to the flesh. You can baste the liquid over the fish. Sprinkle lightly with dill over all the fish. Put on top shelf of oven, beneath the broiler. Bake at 325 for 23 - 25 minutes, depending on how thick the fish is, how tender you like it and what type of pan you’re using. Then turn on broiler for about 5 minutes. Top of fish should get a little dark & crispy. Check that it’s not becoming burned.
After it cools peel the skin off the underside before cutting into portions. Best served at room temperature, not right out of the fridge.