From The Kitchen Of Rachelle Underwood

Tuesday, May 18, 2010

Teriyaki Brown Sugar Salmon

Tired of the same old ways you prepare salmon? Well, this recipe is so good, that I rarely prepare my salmon a different way. This recipe is ideal, because in 15 minutes you can impart wonderful flavor on your salmon, and there is easy cleanup after you have broiled the salmon. Broiling, also keeps the salmon moist, while crystallizing the brown sugar from the marinade which gives you a flavorful crust. Think savory salmon brulee...
Double, triple the recipe for what you need. If you don't have Montreal Chicken Seasoning, use some other herb seasoning you have on hand, preferably something with little salt, as the soy gives the fish enough salt.
Teriyaki Brown Sugar Salmon

2 salmon fillets
1/4 c. soy sauce
4 tbsp. brown sugar
1 1/2 tsp. Montreal Chicken Seasoning (or other herbed spice)

In a large zip-lock bag, combine soy, brown sugar, and Montreal Chicken Seasoning, close bag, and mix well squishing it with your hand. Place salmon fillets in the marinade, and let sit for 15 minutes or up to 30 minutes. Cover broiler pan, or cookie sheet with foil, place broiler temp on low, and position oven rack right under the broiler. Broil salmon on each side for about 6-7 minutes, or until the thickest part of the fish flakes. Avoid turning the fish more than once, as it will fall apart. (Oven broilers vary, adjust cooking time/temp according to what you have)


Anonymous said...

This looks delicious! Can't wait to try!

Kelli I said...

Made this tonight and it was delicious! My whole family loved it. Thanks for all of your great recipes.