Name: Salmon With Ginger Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by PaulaG

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Salmon With Ginger Glaze created by ImPat

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This recipe is in the October 2004 issue of Prevention Magazine. I love salmon and ginger.

Ready In:: 20mins
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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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"This recipe is in the October 2004 issue of Prevention Magazine. I love salmon and ginger."

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review by Cynthia N.

3/21/2014

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.

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photo by ImPat

7/7/2011

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review by ImPat

7/7/2011

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.

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review by Peter J

3/5/2011

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.

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photo by Peter J

3/5/2011

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