I was browsing through Grandma Clara’s recipe box a few years ago for some ideas. The recipe for Grandma’s “Carrot Cookies” could have used more color, texture, and zip. The carrots were to be cooked in the original recipe, which seemed to lessen the flavor of the vegetable. So as to make them bright and colorful for celebrations and holidays, I added fresh carrot garnishes to the top. Salt flake is also excellent in small amounts.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup dark brown sugar
- ¼ cup unsalted butter, melted
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 6 (5 ounce) salmon fillets
Instructions
- Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
- Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.
Reviews
Amazing!!! I normally prefer savory over sweet flavors, but this one is a home run! The cook time is spot on for salmon that has been at room temp. I’m not sure an hour is necessary; I had mine out for about 30 mins. My filets were center-cut and quite thick, about 1 1/4″ thick. I ended up using my small culinary torch to caramelize the tops and give the salmon a bit of color. A sprinkle of salt before serving was all that’s needed. This one’s a keeper!