Nice, fast weeknight meal. Will definitely make again. I used Dijon mustard as I did not have Chinese-style hot sauce handy. I also did not broil my salmon three minutes. It was more like 1.5 minutes. Watch it carefully.
Sweet-Spicy Glazed Salmon
Photography: Randy Mayor; Styling: Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 252
- Calories from fat: 37%
- Fat: 10.3g
- Saturated fat: 2.3g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.5g
- Protein: 27.7g
- Carbohydrate: 11g
- Fiber: 0.1g
- Cholesterol: 65mg
- Iron: 0.9mg
- Sodium: 470mg
- Calcium: 33mg
- 3 tablespoons dark brown sugar
- 1 tablespoon low-sodium soy sauce
- 4 teaspoons Chinese-style hot mustard
- 1 teaspoon rice vinegar
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 425°.
- Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
- Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
- Preheat broiler.
- Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don't have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's.
Only you will be able to view, print, and edit this note.Add Note