Prep 10 mins
Cook 10 mins
This recipe is in the October 2004 issue of Prevention Magazine. I love salmon and ginger.
- 1⁄4 cup packed brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 4 (6 ounce) salmon fillets, about 1 inch thick,skined
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- Spray the rack of broiler pan with non-stick cooking spray.
- Preheat broiler.
- In a small bowl, whisk together sugar, mustard and ginger.
- Lightly season both sides of salmon with salt and pepper.
- Place on broiler rack and brush glaze on top.
- Broil, 6 to 8 inches from heat for 8 to 10 minutes or until fish is lightly browned and opaque.
- Serve with a salad of baby spinach.
Amazing blend of flavours! Only change I made is I enjoy the skin so rather than removing pre-heated the pan and gave the skin a light coating of oil before seasoning so it was nice and cripsy. Much enjoyed along with a light salad.
This is, hands down, my favorite recipe for salmon. My boyfriend and I love it, and we have never really liked salmon. I did tweak the recipe though, I add some soy sauce, cut the brown sugar, and throw in a couple of minced gloves of garlic with the ginger. It's just too sweet without the soy, and I add garlic to everything. I marinate the salmon in the glaze for a good hour or so before baking, and I reserve some of the glaze to dip the larger parts of the salmon in. It is so good! definitely worth a try.
I have rated 5 as the DM and DS gobbled up there lot but I ended up giving the DM 1/3 of mine as I found it too sweet even though the ginger flavour did come through nicely so for my tastes I would halve the brown sugar (I did also scale this back for 3 portions and did not use all the glaze and I also hate to grill so baked the salmon on a rack at 175C fan forced for 10 minutes (pulled out after 5 minutes and added more glaze) and returned for another 5 minutes and the fillets were cooked to perfection and lovely moist and a litle pink touch at the centre.. just how I like my salmon. Thank you PaulaG made for Aussie/Kiwi swap #54 July 2011.