Brown Sugar-Glazed Salmon
- Women`s Corner
- August 13, 2022
Pop these protein-packed salmon fillets in the oven before whipping up a sweet basting sauce. This tangy entree cooks up in minutes making it a perfect meal for busy families and unexpected weekend guests.
Ingredients:
- 1 salmon fillet (1 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons brown sugar
- 4 teaspoons Dijon mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon rice vinegar
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Method: Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler. In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.
Brown Sugar-Glazed Salmon Tips:
How should I season my salmon?
Because salmon carries a stronger flavor, it can require nothing more than salt and pepper. However, if you want to switch things up, try a spicy rub, like in this spiced salmon recipe or a sprinkle of garlic, lemon-pepper seasoning, fresh herbs (like rosemary or thyme), smoked paprika or jerk seasoning.
How do you know if salmon has gone bad?
You will know raw salmon has gone bad when it has a strong odor that is sour, rancid, ammonia-like or overly fishy. Additionally, if the salmon looks pale or milky, it has likely gone past the point where you want to use it. Any brown spots you may notice in fresh salmon are melanin spots and are okay to eat.
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Can you use any other fish with this recipe?
Ocean trout, Arctic char, bluefish and striped bass are great substitutes for salmon. Learn more about the different types of fish.
How long can I marinate salmon?
Marinating is a delicious preparation for salmon. Just make sure you're marinating for 30 minutes or less. Otherwise, the marinade will break down the salmon's proteins, yielding an unpleasant texture when cooked. Check out our marinade guide for other marinating tips and recipes.
This recipe is taken from www.tasteofhome.com
