6 servings (serving size: 1 fillet and about 2 tablespoons sugar mixture)
Photo: Karry Hosford
6 (6-ounce) salmon fillets
1/4 cup packed brown sugar
1/4 cup maple syrup
3 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
4 teaspoons sliced almonds, toasted
How to Make It
Preheat oven to 425°.
Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Combine sugar, syrup, soy sauce, mustard, and black pepper; pour sugar mixture over fillets. Cover with foil; bake at 425° for 10 minutes. Remove foil; sprinkle the fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve with sugar mixture.
Really very good. The combination of sweet and mustard was wonderful. We did not have almonds so skipped them, and used half the sauce; deliciously flavored paired well with Gruner Veltliner, roasted red potatoes, gren mixed sald, and baked pears.
I followed the recipe except for the soy sauce part. I did not want to spend extra money to get the Lite sodium one, so I use my regular soy sauce 1 1/2 Table spoon and add another 1 1/2 Table spoon of water to create a less sodium dish. My boyfriend arrived at the door just when the dish was ready to serve. Usually he does not want to try my food because I am health oriented. I gave him a small portion to try and he liked it. As a matter of fact, he kept on eating my salmon fillets that I had to took it back for myself. He usually like the original favor without much additive, but this time he requested me to put a little more sauce on the fillet. I bought 1.84 pounds of fresh farm raised salmon fillet, peal the skin and cut it up to 2 inches wide pieces and use the ingredients called for this recipe to bake the whole thing anyway. The result was just as good. This is a nice, delicious salmon dish.
Love this recipe! My husband and I eat this at least every other week. My husband felt it took away the salmony/fishy taste which is good for him because he is not a fish guy. I use it alot! I add extra almonds on the top so it is fully covered. Serve it with veggies and some sort of starch, usually rice or cous cous.
I love salmon--I think this recipe is better on the grill---I cook skin side down 6 min-turn over and slide the skin off-cook about 5 min--flip back over-to brown the side where skin was and drizzle the remaining mixture over it. Salmon does not need to cook too long. Cooking time is most definitely determined by thickness of filets.
This has become our favorite go-to weeknight salmon recipe - both delicious, and super quick. My husband and I usually make the whole sauce recipe for two fillets, add extra almonds (enough to fully coat the top) and serve it over a bed of couscous which absorbs the extra sauce and adds a nice texture. Some steamed vegetables on the side and we have a delicious dinner after a busy work day in less than 30 minutes. We've also made it for company and have always received compliments.
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