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Walnut Ginger Salmon Recipe
Walnut Ginger Salmon Recipe photo by Taste of Home

Walnut Ginger Salmon Recipe

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5 13
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Pantry ingredients combine for a delightful marinade that lightly glazes this tender, moist salmon. —Becky Walch, Manteca, California
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 fillet equals 270 calories, 17 g fat (3 g saturated fat), 67 mg cholesterol, 292 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 medium-fat meat, 1 fat.

Directions

  1. 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.
  2. 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.
Originally published as Walnut Ginger Salmon in Healthy Cooking December/January 2010, p15

Nutritional Facts

1 fillet equals 270 calories, 17 g fat (3 g saturated fat), 67 mg cholesterol, 292 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 medium-fat meat, 1 fat.

Full-Bodied White Wine

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

Reviews for Walnut Ginger Salmon

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 7, 2015

"Super delicious dish! Easy to make and so tasty our 6 and 4 year old asked for seconds. Thank you for submitting this recipe."

MY REVIEW
Reviewed Oct. 3, 2014

"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."

MY REVIEW
Reviewed Feb. 14, 2014

"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."

MY REVIEW
Reviewed Jan. 14, 2012

"For someone is usually intimidated by cooking fish. It was very easy and came out the first time trying this. Definitely a keeper!"

MY REVIEW
Reviewed Jan. 14, 2012

"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."

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