Soy Ginger Glazed Salmon

I LOVE salmon… It’s one of my favorite foods. I like it grilled, on a salad, and especially raw in sushi or sashimi. But when I’m cooking  it at home THIS is my absolute favorite way to make it! This recipe is also one of my go-tos if I’m having company or want to make something special. It’s SO SO easy to prepare, virtually impossible to mess up, and people always seem impressed! I adapted it from a Martha Stewart one I found in a magazine years back, adding cornstarch to make more of a “glaze” and also the ginger, which I think adds so much to the flavor of this…

Always choose good fresh, not frozen, salmon fillets when possible.
The only real trick to this one is the ingredients you use… Buy good, fresh salmon fillet portions from your seafood counter. Of course you won’t die or anything if you use frozen here, but fresh IS better in the case of fish, I think. Also, buy a real actual legit piece of ginger. I know it looks scary but it’s not that hard, really. Just peel the skin with a paring knife grate it over a micro plane grater. Plus, jar of ginger in the spice aisle, $5.99… The fresh (and much better tasting) ginger root pictured above, .02 cents! Haha, honestly! And lastly, juice a lemon. There are times when that lemon concentrate in the green bottle is okay… Like if you’re making overly sugared lemonade for 4th graders 😳, for instance. But the rest of the tile, please use real fresh lemon juice! 
Please, PLEASE… use REAL ginger and FRESH lemon juice for this one!

Okay, now that I’ve lectured you enough… All there is to making this recipe is combining all of the glaze ingredients (1/4 c. Olive oil, 1/4 c. Brown sugar, 3 Tbsp soy sauce, 2 Tbsp FRESH lemon juice πŸ˜‰, 2 Tbsp drywhite wine, 1 tsp. corn starch and 1 tsp. FRESH grated ginger!) You can just use 2 Tbsp of water in place of the wine if you don’t have any on hand… That’s never an issue for me though! 😎

As soon as thr glaze begins to boil, turn your heat back… Wisk constantly taking care not to burn it!
Place all the ingredients in a small saucepan and, over medium heat, bring just to a boil, then reduce heat and simmer, whisking constantly. Simmer 1-2 minutes, just long enough to allow the cornstarch to thicken the glaze. Remove it from the heat. 

Baste every 5 minutes with more glaze.
Place your salmon portions in a nonstick glass baking dish and brush them with some of the glaze, reserving the rest. Bake the salmon in a 400 degree oven, basting it every 5 minutes with more glaze. It will be done in 15 to 20 min, when the fish turns opaque. The middle will still be a pretty bright pink.  You don’t want to overlook it… Not good. After it’s done, pour any remaining glaze overtop. I like to serve this with wild rice and of course a slice of lemon. See, wasn’t that easy?! πŸ˜πŸ‘Œ 

#WhatIveGotCookin

Serve over wild rice with a lemon wedge.

Soy Ginger Glazed Salmon

Serves: 4

  • 4 – 6 oz. salmon fillet portions 
  • 1/4 c. olive oil
  • 1/4 c. brown sugar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. lemon juice, fresh
  • 2 Tbsp. dry white wine (or water)
  • 1 tsp. grated ginger, fresh
  • 1 tsp. corn starch
  1. Preheat oven to 400 degrees. 
  2. Combine all ingredients except the salmon filets in a small saucepan.
  3. Over medium heat, bring just to a boil, then reduce heat and simmer, whisking constantly. Simmer 1-2 minutes, just long enough to allow the cornstarch to thicken the glaze. Remove from heat. 
  4. Place salmon portions in a nonstick baking. Brush each with some of the glaze, reserving the rest.
  5. Bake for 15-20 minutes, basting the fish with more glaze every 5 minutes. Salmon will be opaque but still a very bright pink in the center when it is done.
  6. Remove from oven and baste one final time with any remaining glaze. Serve over wild rice with a lemon wedge.
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