Glazed Asian Salmon Fillet Recipe
Glazed Asian Salmon Fillet Recipe photo by Taste of Home

Glazed Asian Salmon Fillet Recipe

Publisher Photo
I love to cook and usually try a new recipe at least once a week. This salmon has wonderful flavor. I've served it to company several times, and they always love it. --Sherry West of New River, Arizona
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon sesame oil
  • 1 salmon fillet (1-1/2 pounds)

Nutritional Facts

One serving (4 ounces cooked salmon) equals 233 calories, 12 g fat (3 g saturated fat), 67 mg cholesterol, 472 mg sodium, 5 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  2. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until salmon flakes easily with a fork, basting frequently with glaze. Yield: 6 servings.
Originally published as Glazed Salmon Fillet in Light & Tasty August/September 2004, p29

Nutritional Facts

One serving (4 ounces cooked salmon) equals 233 calories, 12 g fat (3 g saturated fat), 67 mg cholesterol, 472 mg sodium, 5 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Glazed Asian Salmon Fillet

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
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MY REVIEW
Reviewed Apr. 4, 2011

This recipe gets rave reviews everytime I make. It's become a grilling staple, if we're having a cookout with plenty of guests this will be on the grill. People who don't like salmon LOVE this. I've replaced the crushed red pepper flakes with Cayenne, gets the hot a little more even

MY REVIEW
Reviewed Jan. 23, 2011

Did this on the stove top in a pan. I also used fresh ginger. I cooked the salmon skin side down 1st and let that side cook for about 6 minutes on medium heat, then added 1 tbsp of the glaze to each piece of salmon( I only cooked 2 pieces of salmon)then flipped it, turned down the heat a little, and cooked it another 6 minutes. I removed the salmon, then wiped out the pan to remove the little bit of fat in the pan, then added the rest of the glaze, and added 1 tbsp of butter to finish out the sauce. This made a great glaze to serve over rice and the salmon.

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