Prep 10 mins
Cook 15 mins
This tangy entree is prefect for weeekday dinners and weekend entertaining. The sweet basting sauce is made while salmon starts baking in the oven.
- 453.59 g salmon fillet
- 1.23 ml salt
- 1.23 ml pepper
- 44.37 ml brown sugar
- 14.79 ml reduced sodium soy sauce
- 19.71 ml Dijon mustard
- 4.92 ml rice wine vinegar
- Cut salmon width-wise into 4 pieces; Place in a foil-lined(release foil works great)15x10x1-inch baking pan; sprinkle with salt & pepper. Bake uncovered at 425 degrees for 10 minutes.
- Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil.
- Brush evenly over salmon; broil 6-inches from heat for 1 to 2 minutes or until fish flakes easily with a fork, enjoy.
I used 2 x 180grams salmon fillets for 2 of us and made the full glaze though only used 1 tablespoon of brown sugar which was just a nice amount of sweetness for us and worked with my diabeties better. Just loved it and it was beautfully cooked in the time allotted - I cooked for 8 minutes and then poured the glaze over and baked in the oven for a further 2 to 3 minutes and we had salmon that flaked to perfection but was still moist. Thank you Barb Gertz for a delicious salmon recipe and Life Is Good for the recommendation in I Recommend Tag Game.
I love it. I've used this glaze multiple times, and it simply tastes great with salmon. I usually boil the sauce a little to thicken it up so that it sticks more to the fish at the end of cooking. One of favorites...easy, fast and tasty for an easy meal with rice and steamed veggies...or whatever...takes minutes.
DELICIOUS!! Change NOTHING. I could drink this glaze by itself. Its so yummy and so simple and if you follow the directions the samon is cooked to perfection. Can't say enough about this tasty meal :)