Ingredients
3/4 cup soy sauce2 tablespoons lemon juice1 tablespoon Dijon mustard1/4 teaspoon pepper4 salmon fillets (6 ounces each), skin removed2/3 cup strawberry preserves
Preparation
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.
