Asian Glazed Salmon

My last post talked about the health benefits of eating omega-3 rich fish, like salmon.  This is our favorite salmon recipe.  I like that the sauce is flavorful but doesn’t overpower the fish.  It can be spicy if you want, but it doesn’t have to be.  I usually bake it, but today we grilled it with excellent results.  Every time I try a different salmon recipe, I’m comparing it to this one.

Enjoy!

Asian Glazed Salmon (serves 4)

4 salmon fillets/steaks
6 tablespoons honey
1/4 cup chopped cilantro
1/4 cup low sodium soy sauce
1/2 teaspoon ground ginger (or 1 1/2 tablespoons minced fresh ginger)
1 teaspoon sriracha (more or less depending on heat preference)
1 tablespoon brown sugar
1/2 teaspoon granulated garlic (or 2 cloves minced garlic)

1. Preheat oven to 300 degrees or preheat grill.

2. Mix together all ingredients but the salmon. Spread mixture over salmon. (If grilling, let salmon marinate for 10-15 minutes.)

3. Bake for 25 minutes, or grill for 15-25 minutes, flipping halfway. Cook until fish flakes easily and reaches an internal temperature of 145 degrees.

Nutritional Information (Amount per serving):

Calories: 372
Protein: 42 g
Fat: 9 g
Saturated Fat: 1.6 g
Cholesterol: 91 g
Carbohydrates: 31 g
Fiber: 0 g
Sodium: 750 mg

Recipe Notes: The sauce/marinade is very flexible. I’ve made it without the cilantro when I didn’t have any on hand. I usually use dried ginger and garlic, but fresh is delicious also. I add one teaspoon of sriracha, and mine is not spicy. The original recipe used hoisin sauce instead of soy sauce and chipotle peppers instead of the sriracha. That version is tasty, but I found these are ingredients I’m more likely to have on hand and use in other dishes.

As a note for the nutritional analysis, I used 7 oz salmon fillets, because that is what I buy and use. Also, the carbohydrates and sodium would likely be lower than listed, as some of the sauce/marinade runs off.  More is lost when you grill versus baking.

Source: adapted from Keeping Up Cookbook by Grace Ivory Rock and Amy Henriksen Foulger