Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Reserve 2 servings of this recipe to make the Finnish Salmon-Potato Chowder.

Recipe by Cooking Light January 1999


Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

6 servings (serving size: 5 ounces fish and 2 shallot halves)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.

  • Preheat oven to 450°.

  • Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.

Nutrition Facts

342 calories; calories from fat 41%; fat 15.6g; saturated fat 2.7g; mono fat 7.5g; poly fat 3.4g; protein 38.8g; carbohydrates 9g; cholesterol 123mg; iron 1mg; sodium 284mg; calcium 19mg.