Monday, January 25, 2010

Spicy-Sweet Glazed Salmon

I love salmon! When I was first married though, I had no idea how to cook it, unless it came in a can. I started looking for recipes and I found this one on All Recipes. I usually cut it in half it and it turns out perfectly. It is one of my favorite ways to prepare salmon. It is a must try! Below is the full recipe, but it works just fine halved. My kids don't go crazy over salmon fillets, but they will eat this. My toddler really enjoyed it when I dipped it in the marinade and then gave him his bites.

picture from this mommy cooks

Spicy-Sweet Glazed Salmon from All Recipes

1 1/2 pounds fresh salmon fillet with skin removed (I used 1/2 pounds or 2 steaks.)
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped fresh cilantro ( I used parsley instead)
1/3 cup brown sugar, packed
salt and ground black pepper to taste

Place salmon in a shallow, flat dish, and set aside.

Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a bowl. (I used a whisk.) Blend until brown sugar dissolves.

Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours. (I marinated for almost 4 hours, turning once.)
Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan.

Transfer remaining marinade to a saucepan.

Turn on broiler to low.

Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.

**I placed a piece of tin foil on my grill and put the salmon on that and cooked it on the grill. I flipped it at 5 minutes and brushed it with the marinade.**

Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving. Adding the marinade on top makes this salmon even better!


Jennifer said...

Very, very yummy! Thanks for sharing. I served it over spinach salad and used the extra juice as dressing! -jthompson

Casey said...

OOOHHH! That looks delicious. Can't wait to try it! Thanks. Post more salmon recipes if you have some, please!

Rita said...

Guess what we are having for supper and you just shared this grat recipe; thanks.


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