Photo: Karry Hosford
6 servings (serving size: 1 fillet and about 2 tablespoons sugar mixture)

"While we were visiting my brother's family, my husband threw this salmon dish together from what was in the kitchen. The dish was such a huge hit even our finicky teenagers were heading back for seconds." --CL Reader

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Ratings & Reviews

jverhoef's Review

December 01, 2014
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.

darktruffle's Review

September 28, 2013

UmMa1997's Review

September 30, 2011
This wasn't bad, just wasn't good to us. We didn't like the sweet syrup mixture with the fish. Won't make again.

bahibektoi's Review

July 10, 2011
Great sweet sauce, goes well with salmon! Very easy too!

Sunshine919's Review

November 06, 2009
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.

apparently's Review

August 21, 2009
A staple at our house. I usually roast a tray of asparagus spritzed with olive oil and Herbamare in the same oven; with the asparagus on the bottom rack, both are usually done at the same time.

EarthWoman's Review

August 20, 2009
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.

Patti57's Review

May 27, 2009
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.

lonegungirl's Review

April 23, 2009

anross's Review

December 30, 2008
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.