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Walnut Ginger Salmon for Two Recipe

Pantry ingredients combine for a delightful marinade that lightly glazes this tender, moist salmon. Becky Walch — Manteca, California
TOTAL TIME: Prep: 10 min. + marinating YIELD:2 servings


  • 1-1/2 teaspoons packed brown sugar
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 2 skinless salmon fillets (4 ounces each)
  • 2 tablespoons chopped walnuts


  • 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: 2 servings.

Nutritional Facts

1 each: 270 calories, 17g fat (3g saturated fat), 67mg cholesterol, 292mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein.

Reviews for Walnut Ginger Salmon for Two

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germanycook User ID: 6411056 172307
Reviewed Jan. 17, 2014

"Delicious recipe! I forgot to marinade it so just baked it at 425 convection for 25 minutes (my pieces were thicker) and added some water to the dish halfway through cooking. It was moist and had tons of flavour, I loved the sweet/salty taste!"

GrammyWindy User ID: 4493782 187349
Reviewed Sep. 18, 2012

"A winner! Loved the taste of the marinated salmon. Hubby gave it a thumbs up, and that's a sure sign that I will make it again!"

kcc1108 User ID: 6410537 172328
Reviewed Jan. 16, 2012

"I used larger pieces of fresh, skin-on salmon than the recipe called for; it took longer to cook but tasted great! The ginger taste was definitely present but a bit understated; it complimented the salmon very well!"

getto140 User ID: 1493976 176818
Reviewed Nov. 28, 2009

"Although it was pretty good (we ate the whole thing), I prefer using Smart balance, garlic powder and Worchester sauce on ours..Good job, though!"

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