Baked Salmon


2 cloves garlic, minced            
6 tablespoons light olive oil
1 teaspoon dried basil             
1 teaspoon salt
1 teaspoon ground black pepper         
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped   
2 (6 ounce) fillets salmon
1 cup Hallelu-jah! Sauce

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(Optional: Remove the bottom skin of the salmon; it makes marinate sauce easier to penetrate.)

Rinse the salmon in cold water. In a medium glass bowl, prepare marinade by mixing basil, salt, pepper, lemon juice, parsley and Junebug’s Hallelu-jah! Sauce. Pour marinade over fish and let stand for half the time you are marinating, then turn the fish over and marinate the other side for the remainder of the time; or place in a sealed plastic bag and turn it over.

Preheat oven to 375 degrees; Place fillets in aluminum foil, spoon a little marinade over the top of the fish, sprinkle either dried parsley flakes (crushed), or dried dill weed over the top of the salmon, and seal. Bake between 10 and 15 minutes (depending on the thickness of the fish), then put under the broiler for 3 to 5 minutes.