This fish recipe is simple to make and has a delicious sweet and sour glaze.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup ginger ale
- ½ cup water
- 1 lemon, juiced
- 1 tablespoon lemon zest
- 2 cups frozen sweetened raspberries, thawed
- ¼ cup sliced fresh ginger
- ¼ cup white sugar
- 2 salmon fillets
- 2 teaspoons olive oil
- sea salt to taste
- ground black pepper to taste
- 1 tablespoon lemon zest, divided
Instructions
- Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
- Preheat oven to 400 degrees F (200 degrees C).
- Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
- Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven’s broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.
Nutrition Facts
| Calories | 626 kcal |
| Carbohydrate | 105 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 15 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 230 mg |
| Sugars | 85 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was a nice something different for salmon. I took the lazy weekday shortcut provided by other reviews of subbing raspberry preserves instead of making the glaze. Perfect for a weeknight hack (though I’m sure even more delightful when made fresh when you’ve time). The ginger and raspberry paired nicely together. THANKS for the recipe!
This dish was very tasty! It did feel like a lot of prep time but could’ve been that I was just hungry!
Oohhh! So YUMMY! I might add some orange next time in place of lemon just because!
Oohhh! So YUMMY! I might add some orange next time in place of lemon just because!
Very yummy!!!!
we really enjoyed this! I did not discard solids, next time I’ll discard some, but not all, like that texture. I didn’t have a lot of time, so I used ginger spice rather than the fresh ginger. Will be making this again.
Made this for extended family. 12 thumbs up Used fresh raspberries and frozen cubes of ginger and doubled recipe which was more than enough for 6 servings. Husbands new favorite salmon recipe!
Delicious! Perfect healthy comfort meal! I “cleaned” this recipe up a bit by reducing the amount of sugar…substituting organic turbinado and a squeeze of honey. I also added a pinch of smoked chipotle/paprika seasoning just to give it a smokey kick. We grilled the salmon instead of baking. We served it over a bed of mashed cauliflower….yummy healthy comfort food!
We live to fish for salmon on Lake Superior.I am always looking for new ways to cook this great fish. This recipe is not bad but, I would use less sugar. I would try it again in the future.
I used 1 cup (seedless) raspberry jam — and this was THE best salmon I’ve ever had. My family couldn’t get enough — including 6 year old and 8 year old!
Husband said it was a good dish and a nice change from the usual fish flavor. The sauce didn’t thicken as much for me as I had hoped. I don’t think the fish needs the last bit of lemon zest. I think next time I will use more ginger and less lemon to get a really deep lemon flavor. You don’t need sweetened raspberries either. I also left some of the raspberry seeds in for some texture.
Very good. Also very easy. I did need a bite or two to fully appreciate the raspberry/salmon flavor combination. As a slight modification, I removed the ginger slices but left at least half of the remaining solids in the sauce. I really enjoy the textural experience of raspberry seeds. My wife and I are looking forward to preparing it again. And yes, it’s a great entree to prepare for a date; even if you’re already married to the person 🙂
This was so good! It’s a perfect dish to cook for a date!
Wonderful!
Very good and easy. Next time I think I will use raspberry preserves instead of the frozen raspberries for a stronger raspberry flavor.
This is delicious!! We loved it, this recipe is definitely a keeper for our family!!!