Sorghum-Roasted Salmon

Oxmoor House
Sorghum-Roasted SalmonRecipe
Photo: Oxmoor House

Sorghum is essentially a grass, raised primarily as a feed grain in the heartland of the U.S. In the southeastern U.S., though, if you say sorghum, someone might exclaim "biscuit!" Sorghum syrup, made from a variety known as sweet sorghum, has a light, molasses-y, toasty, minerally flavor that takes well to savory-sweet applications. This simply glazed salmon was a hit with the Cooking Light test kitchen team in recipe trials.

Serves 4 (serving size: 1 fillet)


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3 tablespoons sorghum
1 tablespoon hot water
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest (about 2 lemons)
4 (6-ounce) salmon fillets
Cooking spray
3 tablespoons fresh lemon juice (about 2 lemons)
1/2 teaspoon salt


Hands-on: 16 Minutes
Total: 25 Minutes

Preheat the oven to 450°.

Combine the sorghum, 1 tablespoon of hot water, the mustard, the black pepper, and the lemon zest in a small bowl.

Brush the top sides of the salmon fillets evenly with the sorghum mixture.

Spray a baking pan evenly with cooking spray.

Lay the salmon fillets evenly spaced on the baking pan.

Roast for 9 minutes, basting halfway through with lemon juice, until the internal temperature reaches 110°. Remove the fillets from the oven.

Preheat the broiler. Broil the fillets for 1 minute.

Sprinkle the fillets evenly with salt.

Serve hot.

Created date

September 2014

Nutritional Information

Calories 330
Fat 13.9 g
Satfat 3.1 g
Monofat 5.8 g
Polyfat 3.2 g
Protein 36 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 87 mg
Iron 1 mg
Sodium 377 mg
Calcium 51 mg