This Sugared Soy Sauce Salmon is the recipe to win over people who don’t like salmon. It’s so delicious that even the pickiest of eaters will love it!
How Do You Make Salmon Taste Better?
If you’re the person asking this question, then this is definitely the right salmon recipe for you! The glaze is sticky, savory, salty, and sweet. It’s so delicious that it really makes salmon palatable, even for people that don’t naturally lean towards loving salmon. Sticky flavorful glazes are the perfect way to make seafood taste better.
Is It Better To Bake Or Pan Fry Salmon?
That depends on what you want. If you want an easy way to cook your fish that you know won’t dry it out, wrapping it in foil and baking it in the oven is the best option. If you want crispy skin, you’ll need to pan fry it.
How Long To Bake Salmon In The Oven
It depends on the thickness of the filet. If you’re using an exceptionally thin filet, it could be finished baking in as little as 10 minutes. On the other hand, if it’s very thick, it could take up to 25 minutes.
How Do I Know If It Is Cooked?
Cooked salmon will flake easily. To test this, use a fork to press down on the salmon. If it flakes off easily, then it’s cooked. You can also use a meat thermometer to check it. According to the FDA, the internal temperature of cooked salmon should be 145 F.
What Do You Eat It With?
This recipe pairs well with so many side dishes. It’s really a delicious meal, and will basically pair perfectly with just about any light and savory starch or vegetable. I try not to pair it with sweeter dishes, like my honey glazed carrots, because that’s a lot of sweet flavors in one meal. It’s perfect with any of these delicious savory recipes:
1 1/2 pounds salmon fillet (preferably wild caught for best flavor)
1/4 cup low-sodium soy sauce (or certified gluten free Tamari if you eat gluten free)
1/4 cup lightly packed sugar
1 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
4 medium cloves garlic (minced by hand – don’t use a garlic press)
2 Tablespoons unsalted butter
1 Tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 Tablespoon finely chopped fresh parsley (for serving)
Let the salmon sit at room temperature for 10 minutes before you bake it.
Position the rack in the center of the oven and preheat it to 375 F (190 C).
To a small saucepan over medium heat, add the soy sauce, sugar, lemon zest, lemon juice, and garlic. Allow the mixture to cook until the sugar has melted, the liquid has reduced by half, and it’s made a sticky glaze. Add half of the butter and swirl until it has melted, remove the pan from the heat, and add in the second half of the butter. Swirl until the remaining butter has melted from the residual heat. Add in the Dijon mustard and stir to combine.
Cover a rimmed baking sheet with aluminum foil (you need enough that you’ll be able to fold the edges over and create a tight seal). Place the salmon skin side down in the center of the foil, then sprinkle with salt and pepper. Pour the soy sauce mixture over the salmon, and seal the aluminum foil.
Bake for 15 – 18 minutes, or until the salmon is nearly cooked through. Open the foil pack, turn the oven to broil, and broil for 2 minutes (or until the top has golden edges and is crispy – keep a close eye on it so it doesn’t burn).
Sprinkle with fresh diced parsley, and serve hot.
Use your best judgement with the amount of time that you bake your salmon. If you have an exceptionally thin piece, start checking it after 10 minutes. If you have a very thick piece, you’ll likely need 20 – 25 minutes before you broil it.
Try making this Sugared Soy Sauce Salmon in the oven or on the grill. Everyone will love it!