Finding a recipe for glazed salmon that utilised the components I had on hand was difficult. So I combined what I had and created this acidic, spicy, and sweet marinade that enhances the flavor of the salmon without overpowering it. My sister and kids both adored it. They claimed it to be superior to “restaurant salmon.” It tastes fantastic when paired with stir-fried vegetables and wild rice.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds fresh salmon fillet with skin removed
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup water
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh cilantro
- ⅓ cup brown sugar, packed
- salt and ground black pepper to taste
Instructions
- Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
- Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
- Turn on broiler to low.
- Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
- Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 664 mg |
| Sugars | 12 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Super Delicious. I really don’t like Salmon because its to bland tasting, but this recipe really flavored it up, my family loved it. Thank you
This has become one of my go-to salmon recipes. Easy to make, with the slightest hint of culinary heat. Delicious.
Would highly recommend. It was easy for my 14-year-old son to make … and EAT (and that’s saying a lot since he’s a very picky eater). We used salmon with the skin on one side … so we made sure to put the non-skin side in the marinade for absorption. The skin flaked right off after cooking . We found that it took longer to thicken the sauce – we had to turn the heat up a bit and cook it a lot longer than indicated. The dish didn’t seem very spicy, so next time we will use more spice. We will make this again. Thank you!
Not one change other than lowering the rack more than the six inches recommended when broiling. THIS WAS EXCELLENT! Restaurant quality. Thank you for sharing the recipe.
It was easy to make and I’l for sure make it again.
Absolutely delicious! Followed recipe exactly, but omitted the onion powder, only because I was out. Served the salmon over cooked Basmati rice and broccoli and drizzled the remaining marinade over all on each serving. This is a KEEPER!
Great glaze. We added cayenne pepper for the spicey factor and sesame seeds to the glaze. We sprinkled sliced almonds on top of the salmon before baking. We will use this recipe again.
I love this marinade for salmon, in fact it’s the only way I eat salmon now. I’ve shared the recipe with many friends and they all agree…this is awesome!
This is my all time favorite and have made it several times. But I am KETO now and I used Amino Acids and Swerve Brown Sugar, still awesome..
I made a modified version of this. My wife has leaky gut so we have to eliminate and replace some of the ingredients. . We added some fresh ginger and ginger powder for extra flavoring. I made extra sauce to cook some fresh broccoli and cauliflower in. We added some imitation crab meat to the fish pan and then when we got down to finishing broiling the fish we added some vegi-cheese on top. Turned out so great!!!
This salmon was awesome and so flavorful. I used parsley as I did not have any cilantro on hand but the taste was still very good. My salmon pieces had the skin on but again no change to the taste as I marinated the pieces top side down. I automatically broiled on high and it cooked in about 8 minutes. Making again today and will use cilantro and broil on low. I had this with Portobello mushroom/spinach sautee (side dish also from this site). Together they were excellent. Definitely a keeper!
I’ll definitely do it again and again. As suggested I used fresh garlic, onion and maple syrup
I roughly followed the marinade (I eyeball things like this) and the flavor was excellent. Family loved it. I made it in a cast iron skillet, with the skin on. First I browned the salmon skin in olive oil, then added 3/4 of the marinade. When salmon was done, I removed it, poured in the rest of the marinade, and simmered til thick. Then I strained the sauce and drizzled over the salmon, then topped with a little chopped cilantro. Cooking it this way was just easier for me. I didn’t feel like heating up the oven. I also didn’t marinate the salmon at all, but I will next time. So my rating is for the flavor of this marinade/sauce. It’s excellent!
Loved it! I didn’t have time to marinate for 2 hours, but I put the salmon in a casserole dish and poured the mixed ingredients over it. Loosely covered with foil and baked for 20 minutes. Removed foil and cooked for an additional 8 min. It was amazing! The best part was the juice that I spooned over the salmon and jasmine rice! I’ll definitely make again- hit for the whole family!
I halved this recipe because I only had .8lb fish. Added some fresh ground ginger (~1 t) X’d the onion powder. Used fresh garlic. Added extra sugar. TASTED JUST LIKE HIBACHI!!!!
This was an awesome marinade. I wouldn’t change anything about it. Thanks for the recipe!!
Tried this tonite. While I liked it, unsure if I’ll make it again or not. Gave the salmon a zesty flavor. Only thing I’d change is to use less vinegar. I thought it was a little “biting.”. Best part was that it smelled wonderful while it cooked!
Very flavorful. Grilled instead of broiled. Other than that no other changes and I loved it.
I ended up grilling the salmon about 5 min per a side on medium. It turned out very well. My picky eating children loved it. I will make it again for sure.
Easy to prepare and delicious! Definitely a new favourite!!
Swapped out the cilantro for ginger