Simple Asian Glazed Salmon
photo by Sarah_Jayne
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 (6 ounce) salmon fillets
- 4 tablespoons brown sugar, packed
- 4 teaspoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
directions
- Preheat oven to 425°F.
- Combine brown sugar, dijon, soy sauce and rice vinegar in small bowl.
- Mix until sugar is dissolved.
- Place salmon on baking sheet and brush with glaze mixture.
- Bake at 425 F for approximately 15 minutes or until done, brushing with glaze several times during baking.
- If desired, broil for 1 minute to caramelize glaze.
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Reviews
-
Delicious fish dish!!! We loved the taste of the glaze on our salmon. It had such great flavor, kind of like sweet and sour!!! I made the salmon to have along with Stir fried noodles with pea pods, onions and carrots and had Asian coleslaw along with it for sides. Everyone gave this 2 thumbs up and asked for it to be made again, so it will be! Thanks!
-
Both of us really enjoyed this as part of our main meal tonight. I used splenda's brown sugar blend and black rice vinegar (because I had it) but everything else was done as written. I enjoyed the sweet and slightly sour taste. I did broil it for the last minute or so and that firmed up the sauce a bit. What there was left of the sauce I drizzled over some steamed carrots which was very tasty. Made for Zaar Star tag.
-
Super easy, which is why I'm giving this sweetly glazed salmon five stars! DH and I didn't necessarily think it was very Asian-flavored, but still its a very tasty salmon. I did my fillets under the Lo broiler for 7-9 minutes flipping them and glazing the underside the last minute. I enjoyed that the glaze went together in just a couple of minutes. Made for Zaar Stars.
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RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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