Home & Leisure

Baked Salmon with Bragg's Sauce

Zola on

It was late afternoon. I was at the grocery store picking up a few items to make dinner.

I passed two women greeting each other. One of them had a young daughter in tow. The girl was maybe seven years old. The moms were maybe in their late 30s.

We were all in the dairy section; the area with the big refrigerators full of milk and cream. The ladies were separating when the little girl blurted out to her mom, “Can I have one of these bologna, cheese and cracker combos? PLEASE!” She was jumping up and down for emphasis. Her mom told her “no” and kept walking. Then she stopped suddenly, right near me, and said out loud to herself, “Wait a minute. This is one of those life experience moments.” She turned to her daughter and said, “Come back over here,” and she walked to the refrigerated case that held the bologna, cheese and cracker combo packs...

Read the full column at

Baked Salmon with Bragg's Sauce

Servings: Serves 4


4, 6-8 oz salmon fillets, either skinless or skin on one side
1 lemon halved
¼ cup of balsamic vinegar
2 Tbl of Bragg’s Aminos
½ tsp of Truvia
1 tsp of minced garlic (jar garlic will work)
2 Tbl of minced parsley



Preheat the oven to 375 degrees.

In an ovenproof pan spray lightly with olive oil spray and put in the fish, skinside down. Squeeze one half of the lemon over the fish and then cut the other half into wedges for garnish.

In a bowl, whisk the vinegar, Braggs, Truvia and garlic. Drizzle this over the fish and let the extras flow off the sides into the pan. Bake for 20 minutes or until salmon is done to your liking.

Plate this fish and sprinkle on the parsley bits.

Notes: The fat from the salmon will rise to the surface and leave a white foam look on top. That’s fine. The salmon skin is edible but I would not recommend it. It tastes very “fishy.” You can use any liquid in the bottom of the pan as extra sauce.





Arctic Circle Heathcliff Between Friends 1 and Done Crabgrass Baby Blues