Baked Salmon with Sauce Variations

The basic recipe is this: Mix sauce into a baking pan. There should be enough sauce to coat the fish with some leftover to pour on fish or side dishes. Coat fresh or defrosted fish with sauce on all sides and edges, lay fish in pan. Bake at 350 until fish is done (will vary by cut but about 15 mins--check with a fork for flakiness). All measurements are approximate. Do what seems right to you and experiment. Recipe 1: Salmon Teriaki 1 lb Salmon About 1 Tb cooking oil About 2 Tb soy sauce or tamari About 2 Tb mirin (a special Japanese sweet cooking rice wine) About 1 Tb rice vinagar (or lemon juice will work, or leave it out) Recipe 2: Mustard Sauce 1 lb Salmon About 1 Tb cooking oil About 2 Tb strong mustard (I like German mustard with horseradish in it; or use a good dijon) 1/4 cup white wine A dash or two of soy sauce About 2 tsp fresh grated ginger (optional) Recipe 3: Basic vinager/oil/soy sauce 1 lb Salmon About 2 Tb olive oil About 2 Tb soy sauce or tamari About 2 Tb good vinagar (balsamic is great but wine or rice vinagers are good too) Fresh herbs layed on top of fish as it cooks, in sprigs or chopped (rosemary, thyme, sage are all good) For a gingery version, add about 2 tsp fresh grated ginger All of these recipes work for fish besides salmon too.