This is a repeat post of a mustard-soy glazed salmon that I love to make. I already posted the link to this recipe for my blog, but the picture I had to go along with it was pre-Lowel EGO lights and very amateur photography skills. It looks awful.
Considering this recipe is still a staple for me despite my ever-growing cook book collection it deserves a second mention. Try it out.
Mustard-Soy Glazed Salmon with Brown Sugar and Ginger (from Not Your Mother’s Weeknight Cooking
4 3/4 to 1-inch thick center-cut salmon fillets (6 ounces each), skin on
4 teaspoons Dijon mustard
4 tablespoons fresh lemon juice
4 tablespoons Worcestershire sauce
1/2 cup reduced-sodium soy sauce
1 1/2 teaspoons ground ginger
3 to 4 cloves garlic, crushed
4 teaspoons light brown sugar
2 tablespoons unsalted butter
1. Preheat the oven to 350F
2. Cover a shallow rimmed baking sheet with aluminum foil. Place fish skin side down and spread a thin layer of mustard on it.
3. In a small bowl, combine the lemon juice, Worcestershire sauce, soy sauce, ginger and garlic. Drizzle over the fillets. Sprinkle each fillet with a teaspoon of brown sugar and dot with little bits of butter. Bake in the center of the oven for 12 to 15 minutes until firm and opaque. Remove from oven and let stand for 5 minutes. Serve immediately.