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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.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary

16 mins
25 mins
Serves 4 (serving size: 1 fillet)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov


Cooking Light Mad Delicious

Nutrition Facts

330 calories; fat 13.9g; saturated fat 3.1g; mono fat 5.8g; poly fat 3.2g; protein 36g; carbohydrates 13g; fiber 1g; cholesterol 87mg; iron 1mg; sodium 377mg; calcium 51mg.