- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 4 skinless salmon fillets (4 ounces each)
- 1/4 cup chopped walnuts
- In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
- Drain and discard marinade. Place salmon on a foil-lined baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with walnuts during the last 2 minutes of cooking. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Walnut Ginger Salmon
"This was delightful! We didn't have walnuts and used almonds instead. It was still very tasty, but watch the time on it. We put them on for the last minute and it was just right."
"Super delicious dish! Easy to make and so tasty our 6 and 4 year old asked for seconds. Thank you for submitting this recipe."
"This was very tasty, although 11 minutes under my broiler was not enough to cook the salmon through, leaving me with burnt nuts on top. I used fresh grated ginger instead of powdered and pecans instead of walnuts because I had them on hand. I'll definitely make this again, will just cook it for the time I usually cook salmon."
"The next time I make it I will double the marinade except for the ginger, I will leave ginger as is or only put in 1/2 tsp more. Excellent dish but not all the fish was covered with marinade, which is why I would double it."
"For someone is usually intimidated by cooking fish. It was very easy and came out the first time trying this. Definitely a keeper!"
"Very nice flavour, but don't use too thick a piece of salmon. Also, watch the nuts carefully---only 1 minute or they'll burn."
"Excellent easy, healthy recipe. Start with best salmon available. Fresh, of course, is ultimate, but frozen wild Pacific Northwest red-sockeye, silver-coho or king-chinook offer outstanding flavor, texture and are available throughout US. Avoid chum, farm-raised, etc. Good cuts or fresh salmon will give you full enjoyment of many fine meals such as this one!"
"I didn't start far enough ahead time-wise to marinate the salmon, so I mixed all the marinade ingredients together and rubbed the mixture on both sides of my salmon filets (I had skinless filets). I sauteed them in a non-stick skillet with maybe 1/2 tsp olive oil. Delicious!!"
"I just happened to have all the ingriedients for this. It was really good will make it again and soon!"