Marinade For Salmon With Brown Sugar

Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes. When you are ready to cook heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan .

Cook 3-4 minutes on each side until desired doneness. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired. Not only does marinating salmon amp up the flavor and elevate into a "wow" entrée, but it's really quick and easy to do. Marinating this salmon will keep it from drying out as it cooks, and the oil in the marinade will prevent it from sticking to the grill. Find even more time-tested recipes in this Salmon Recipe Collection.

Six ingredients are all it takes for this full-flavor easy salmon marinade. With the flavor profile of honey, soy sauce, brown sugar, and more this savory yet sweet meal is a great weeknight go-to. When the brown sugar, butter and honey glaze caramelize on the surface, this marinade for salmon comes to life. Try sprinkling your marinated salmon with toasted white and black sesame seeds or green onions for a beautiful finish. Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat.

Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan. Cook 3 to 5 minutes more, until fish reaches desired doneness. If the sauce looks like it's reducing or thickening too quickly, just add a bit of water a few tablespoons at a time.

Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir.

Pour the sauce over salmon fillets, top with scallions and serve. One of the tastiest recipes I've attempted. Extremely simple and the only thing I didn't already have was the salmon and bourbon.

I used wild caught Alaskan salmon and Jack Daniels for the bourbon. I usually don't eat salmon because of the fishy taste but this recipe really gave it a sweet and savory flavor that I couldn't resist! You won't be wasting your money ! Also after reading several other reviews, I'm a bit confused. They say the brown sugar caramelized too fast and there was no sauce left over? This wasn't a problem for me at all.

I will add though that I only used 2-3 salmon fillets for the marinade and marinade them for several hours . So I guess give it a try and make adjustments next time if you have a problem. Cut your salmon into portions before marinating. In a large ziplock bag, pour in Kelchner's Brown Sugar Bourbon, add your salmon. Let marinate in the fridge for 4 hours.

When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper. Place salmon on baking sheet and place half way down in the oven. Broil minutes, depending on the thickness of the salmon. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes.

Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill.

Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. To a small saucepan over medium heat, add the soy sauce, brown sugar, lemon zest, lemon juice, and garlic. Allow the mixture to cook until the sugar has melted, the liquid has reduced by half, and it's made a sticky glaze. Add half of the butter and swirl until it has melted, remove the pan from the heat, and add in the second half of the butter.

Swirl until the remaining butter has melted from the residual heat. Add in the Dijon mustard and stir to combine. In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper.

Top the salmon with aluminum foil and seal. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture.

Serve it with a crisp salad for a light supper, or with rice for something more substantial. Heat a large nonstick skillet over medium-high heat. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. In a small bowl, stir together lemon pepper, garlic salt, Worcestershire sauce, brown sugar, water and olive oil. Place fish in a large resealable plastic container or bag with the mixture, turn to coat, then seal. Refrigerate for at least 2 hours. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper.

Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges. Whipped up in under 20 minutes, brown sugar glazed salmon is your new go-to weeknight dinner. Served alongside some roasted broccoli and rice, it makes for a healthy, well-rounded meal.

Brown sugar glazed salmon is a classic American recipe you'll absolutely love. Made with a simple sauce of brown sugar, soy sauce, and dijon mustard, it's a little sweet, a little salty, and a whole lot of delicious. There is no doubt that marinades can bring about some really intense flavor into proteins or vegetables.

This brown sugar glazed salmon recipe is pan seared to perfection with a mouthwatering sweet & savory sticky sauce. My husband really liked this one. Black pepper instead of the lemon pepper. To lesson the salt flavor and used only 1 T.

I also sprayed the grill plate with olive oil to keep the salmon from sticking. This baked salmon recipe requires minimal ingredients and has such a quick prep. Making brown sugar glazed salmon is a quick process that only requires a whisk, a baking sheet, and a hot oven. Below, find a quick overview of the recipe before you dive in.

The marinade consists of equal parts light brown sugar, soy sauce and bourbon , that's it. So, if you have 2 small pieces of fresh salmon fillets then maybe do a third cup each of those ingredients. If you have a whole side of fish, then maybe it's a cup or 2 of each of those ingredients. Then, in a medium-sized bowl, add olive oil, light brown sugar, some honey, soy sauce, garlic, and lemon juice, orange zest, and mix together.

This bourbon, brown sugar, soy sauce salmon marinade gives this fish the most amazing taste. The fact that we can use it as both the marinade and the glaze means it works double duty! Of course there are a few other ingredients in the mix to really perfect the flavor. YUM! This is one of the best marinades I have tasted for salmon!

I'd rather stay home and make this than pay for salmon at a restaurant with this recipe! The longer you marinate it - the better. I tried grilling this on a bbq - and it came out very good but didn't hold the seasoning in well . The second time, I wrapped it in foil again and broiled it in the oven - and the marinade really stuck. I use both the lemon pepper seasoning AND fresh lemon juice. I will make this recipe over and over again - especially since I live in the great Northwest where salmon is abundant.

I think this would taste good with other types of fish also. I like cooking this glaze with olive oil and will totally do it; the result is delicious. But I prefer the nuttier flavors of butter as it browns and mixes with the fats from the fish and the soy sauce and the garlic.

I encourage you if you have a smoker, to set up this recipe just as written and bake it in your smoker. You won't need as much brining salt as you normally use because of all the flavor the soy sauce brings to the party. Sear for 3-4 minutes to get those beautiful grill marks on your fish before carefully flipping and cooking the remainder of the time skin side down. This allows you to have the amazing flavor the grill imparts without your fish falling through the grates.

Use this method and you'll have 100% success with this best grilled salmon recipe. Combine bourbon, olive oil, soy sauce, brown sugar, ginger, garlic and lime juice in a zip-top bag. I hear that bourbon salmon is on the menu of a few chain restaurants .

If you would like to recreate this recipe at home, this is a pretty good start. It's also a less expensive option. This tasty version of a restaurant favorite is a snap to make. A quick marinade, a flash in the pan and 10 minutes in the oven. I had leftover grilled zucchini and a bit of roasted sweet potatoes, so those were our sides. Use leftover veggies, rice, potatoes, etc to make this a complete meal.

Line sheet pan with foil and drizzle with 1 tbsp olive oil, rubbing in to ensure the surface is covered. Remove salmon from refrigerator and place on the baking sheet, skin side down. Arrange vegetables on pan and drizzle remaining oil over vegetables and sprinkle with salt and pepper. Easy baked salmon recipe with a brown sugar marinade is a perfect dinner entrè. This delicious baked salmon fillet recipe is low carb and gluten-free.

Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve. You know me, I love recipes that allow me to prep ahead of time so that when it's time for dinner, all I have to do is throw it in the oven. This recipe is perfect for prepping – simply mix the marinade together in a baking dish, add the salmon, cover and refrigerate until you are ready to bake. Cover a rimmed baking sheet with aluminum foil (you need enough that you'll be able to fold the edges over and create a tight seal).

Place the salmon skin side down in the center of the foil, then sprinkle with salt and pepper. Pour the soy sauce mixture over the salmon, and seal the aluminum foil. I used honey crystals rather than brown sugar (that's what I had on hand). In addition, I sprinkled the salt and lemon pepper seasoning on the fish. Finally, I cooked it in a hot skillet on top of the stove with the remainder of the marinade from the bag plus a little water.