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Glazed Salmon Fillet Recipe

Glazed Salmon Fillet Recipe

"My husband caught a lot of salmon when we lived in Alaska, so I had to learn how to cook it," explains Jerilyn Colvin of Foxboro, Massachusetts. "Basted with a sweet glaze, this tasty fillet is a staple in our house. Our six children absolutely love it," she adds.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings

Ingredients

  • 1-1/2 cups packed brown sugar
  • 6 tablespoons butter, melted
  • 3 to 6 tablespoons lemon juice
  • 2-1/4 teaspoons dill weed
  • 3/4 teaspoon cayenne pepper
  • 1 salmon fillet (about 2 pounds)
  • Lemon-pepper seasoning

Directions

  • 1. In a small bowl, combine the first five ingredients. Remove 1/2 cup to a saucepan; simmer until heated through. Set aside remaining mixture for basting.
  • 2. Sprinkle salmon with lemon-pepper. Moisten a paper towel in cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill with skin side down.
  • 3. Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce. Yield: 6-8 servings.

Nutritional Facts

1 each: 441 calories, 21g fat (8g saturated fat), 90mg cholesterol, 170mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 23g protein.

Reviews for Glazed Salmon Fillet

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MY REVIEW
TJM6671 User ID: 7403392 27968
Reviewed Sep. 11, 2013

"Oh so good!! Who would have thought dill, cayenne pepper and brown sugar would make such a delicious combination! Definitely keeping this one in my records."

MY REVIEW
putterh User ID: 2610086 96016
Reviewed Aug. 3, 2012

"I have made this several times now and my husband & I both love it! So simple yet so tasty. We have salmon now just so we could use this recipe!"

MY REVIEW
monroehead User ID: 1940599 55264
Reviewed Jul. 17, 2012

"I had never made salmon before, but decided to try this last night. It was delicious! My fiance and I both loved it and it will definitely be a staple for us from now on!"

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Wine Pairings

Full-Bodied White Wine

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