As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish with a BBQ-like sauce. I actually intended to just make that recipe, but I realized I was missing a key ingredient – ketchup! So I improvised, and here’s the result:

1 pound salmon

2 tbsp melted butter

2 tbsp tamari or soy sauce

1 tbsp yellow mustard

1 tbsp Worchestershire sauce

1/8 tsp onion powder

1/8 tsp garlic powder

4 tbsp condensed tomato soup

1 1/2 tsp apple cider vinegar

2 tbsp brown sugar

salt and pepper

Place the salmon on parchment paper (I was using one large piece, but if you have individual fillets, you can cook them together or separately). Place all the other ingredients in a glass bowl or measuring cup and microwave on high for 2 minutes. Stir it well. Pour half of the mixture over the salmon (reserving half). Fold up the parchment and bake at 400 for 25 minutes. Serve with the reserved BBQ sauce on the side.

This fed two hungry people at my house, but could definitely feed 2 adults and 2 kids who were not famished. The sauce has a great tang and sweetness to it which really complements the salmon. Serving the reserved sauce on the side allows you to add more if you like yours heavily coated in sauce.