Sweet & Salty Salmon
 
 
Yield: 6 servings
Ingredients
  • 1 cup packed dark brown sugar
  • ½ cup soy sauce
  • ¼ cup lime juice
  • 1 jalapeño, seeds and pith removed, minced
  • 1½ tablespoons grated fresh ginger
  • 1 clove garlic, minced
  • 6 salmon filets, 4-6 ounces each, skin-on
  • 2 tablespoons chopped parsley or cilantro leaves
  • 2 scallions, stems removed and sliced
  • Salt and pepper, to taste
Directions
  1. In a medium saucepan over medium heat, combine the brown sugar, soy sauce, lime juice, jalapeño, ginger, garlic and salt and pepper to taste. Cook for a few minutes while stirring until the brown sugar has dissolved. Remove from the heat and let cool.
  2. In a baking dish large enough for the salmon to be in a single layer, place the salmon then pour the marinade on top. Carefully flip the salmon to completely coat in the marinade before leaving the salmon skin-side down. Cover and refrigerate the salmon for at least 30 minutes or up to 4 hours. Several times while it’s marinating spoon the marinade over the salmon.
  3. Preheat the oven to 375 degrees F. Remove the salmon from the fridge 10 minutes before cooking. Bake the fish for 15-18 minutes or until it flakes easily with a fork. Carefully remove the skin before serving and garnish with the parsley and scallions.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/30/sweet-salty-salmon/