Based on a recipe from AllRecipes with the basil and mint sauce from Epicurious.  This recipe has been a mainstay in our house.  A bit high on the fat side from the salmon, but reliable and tasty.

Ingredients

1 lb salmon fillet
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup canola oil

1 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp fresh mint, chopped

Preparation

Combine the soy sauce, sugar, water and canola oil in a zip-lock bag.  Wash the salmon fillet and place it in the bag.  Refrigerate several hours or overnight, turning a couple of times to uniformly marinate both sides.

Heat oven to 450° F.  Place the salmon fillet skin side down on a wire rack above a baking pan.  It helps to put some aluminum foil or parchment paper in the pan to catch the drippings.  Bake for 16 to 18 minutes.  The fish is done when it flakes but is still moist.

In a small skillet, heat the olive oil and add the basil and mint.  Heat gently until the herbs crisp but do not start to brown.  Drizzle over the cooked salmon and serve.

Nutrition

4 servings

Note: for the purposes of calculating the nutrition, I am assuming that only about two tablespoons of the marinade are actually absorbed by the salmon and eaten.  This seems like a reasonable estimate based on what is left in the bag and discarded, but it is obviously not precise.