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> I had a craving for a salmon dish that my son once made for us, but didn't have the recipe, so I made it up. This is worth making. 
> 
> Preheat oven to 350 degrees.
> Place fresh salmon filet in glass baking dish or non-stick pan, not just plain aluminum. I use one half pound per person. This meal was for two of us, so I had a pound of fish filet. Salmon steaks would work, too.

> Splash on the juice of half a lemon. 
> Splash on a few shakes of soy sauce. I use San-J Wheat-free Tamari Low Sodium Soy Sauce. La Choy will work, too.
> Drizzle with honey.
> Sprinkle on fresh, grated ginger. The piece I grated was about an inch long and 1/2 inch thick.
> Sprinkle sparingly with red pepper flakes. This will give it a tang. If you like it hot, use more. 
> Sprinkle with fresh, ground pepper.

Sorry, I'm only talking in splashes, drizzles and sprinkles, and not exact amounts. The trick was to cover the fish surface with the liquids without drowning the fish (it's not a marinade), and to use the spices gingerly, no pun intended, so nothing steals the show.
> 
> Bake until done. I'm guessing 15-20 minutes, but I really don't know. I bake it until it looks done and flakes and isn't raw looking inside. It really depends upon if your piece if thick or thin.
> 
> I served it with fresh, steamed artichokes with melted butter dip.
> 
> Also made potatoes (white for spouse, sweet potato, for me), but we really didn't need all of that. Would have gone well with steamed rice.
> 
> 


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