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Baked Strawberry Salmon

 Baked Strawberry Salmon
This mouthwatering entree is gorgeous. Whenever I serve it, everyone thinks I'm a culinary genius. They'd never guess how easy it is to prepare. —Lisa Speer, Palm Beach, Florida
4 ServingsPrep: 10 min. + marinating Bake: 15 min.


  • 3/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each), skin removed
  • 2/3 cup strawberry preserves


  • In a large resealable plastic bag, combine the soy sauce, lemon
  • juice, mustard and pepper. Add salmon; seal bag and turn to coat.
  • Refrigerate for 30 minutes.
  • Drain and discard marinade. Place salmon in a greased 13-in. x 9-in.
  • baking dish; spoon preserves over fillets. Bake, uncovered, at
  • 375° for 15-20 minutes or until salmon flakes easily with a
  • fork. Yield: 4 servings.
Nutritional Facts: 1 fillet equals 452 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 670 mg sodium, 35 g carbohydrate, trace fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.