This eggless cake has a thin, crisp top and a sensitive inside and is rich from butter and buttermilk. Dark beer and unsweetened cocoa mix to provide a rich, non-sugary chocolate flavor.
Prep Time: | 15 mins |
Cook Time: | 30 mins |
Additional Time: | 1 hr |
Total Time: | 1 hr 45 mins |
Servings: | 8 |
Yield: | 8 servings |
Ingredients
- 2 pounds salmon fillets, with skin
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 2 cloves garlic, minced
- 1 pinch ground black pepper
- 2 tablespoons minced onion
- 1 tablespoon sesame oil
- 2 cups long-grain white rice
- 1 teaspoon dried dill weed
- 3 cups water
Instructions
- Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
- Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
Nutrition Facts
Calories | 388 kcal |
Carbohydrate | 40 g |
Cholesterol | 51 mg |
Dietary Fiber | 1 g |
Protein | 28 g |
Saturated Fat | 2 g |
Sodium | 279 mg |
Sugars | 2 g |
Fat | 12 g |
Unsaturated Fat | 0 g |
Reviews
Delicious and easy. I actually double the amount of garlic AND add 2-3 tbsp of fresh minced ginger. Wonderful marinade for salmon and steelhead trout!
I marinated it overnight because I was going to be busy getting everything ready for a dinner party and it turned out perfect.
I will give this a high rating because of the flavor. I messed up and used a thick cut of tilapia (not a fan of to begin with, but had it). The flavor of the sauce was nice, but hate what I did. Can see the broiling and simmering down of the sauce to be great, but will deff use salmon next time.
I made this for my father in law and we loved it! I will definitely make this recipe again!
I substitute green onion. I use half the fish which doubles the sauce ratio. I use halibut sometimes. And plain brown rice. Excellent, easy dish.
Loved this recipe! Will make again for sure! Easy and a wonderful flavor!
This was great! I lightly added Williams&sonoma’s potlatch seasoning on top before baking, and baked at 450 for shorter time.
Flavor was good, but weak. I would have liked some sauce to pour over top. Should have read the reviews first! Next time will double sauce, maybe add some cornstarch and ginger, and marinate longer. Mine didn’t look as ugly as the other pictures, but broiling sounds like a good idea.
Very tasty! I cooked over two pounds of salmon so tripled the sauce recipe and added ginger. Baked for 15 minutes and broiled for 5. The brown sugar in the sauce caramelized the top of the dish beautifully.
It was OK, think you lost the wonderful taste of salmon. A bit soggy
This is the best. I agree w taking it out early and broiling the end. That’s a great touch.
It was delish! I also minced some ginger and added to the marinade. It made a world of difference. I will definitely make it again. Note: I baked it for 10 minutes and then I broiled for 7. 30 minutes of baking would have made it too dry.
My 14 year old son loved it (baked in individual tin foil).
I use whole sides of salmon and double the marinade. So good!!
I followed the recipe exactly but substituted garlic and onion powder instead of fresh garlic/onion to make it a bit easier and added some ground ginger. I also didn’t cook the fish for 30min since I used sockeye salmon which only takes 18-20min. Otherwise delicious marinade/sauce. I also didn’t broil it at the end but do agree with other reviewers that would be a nice touch at the end. I will definitely make again!
This was so delicious and easy! I only marinated for an hour and the flavor was superb. I did add 1 teaspoon of fresh ginger because this salmon was Asian inspired and it is a must as an ingredient. Otherwise, I made no changes to the original recipe.I had only two salmon filets, so the amount of sauce was perfect when I served it with roasted broccoli. I plan on making this salmon on a regular rotation during a busy week night.Thank you to the submitter of this recipe we loved it!
I’ve made this monthly or more for years. It’s the most delicious salmon marinade I’ve used. I do put ginger in it too. And I grill it on a cedar plank on the Weber. Everyone loves it!
Baked as listed and it was deliciously fantastic!
We liked this OK, except for my 8 year old son. I didn’t do the rice part, but otherwise no changes.
Double or triple sauce
Yummy!! Not big fan of fish and Salmon is a strong tasting fish. This was a big hit and will make it again. To save time instead, of preparing and cooking rice, I microwaved a prepackaged long-grain asian rice with vegetables food item. I’ll increase the marinade so there is more to go over the rice. Easy, Quick, Tasty and Healthy. Love It!!!