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Sweet Glazed Salmon The Best Recipes

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Sweet Glazed Salmon

"This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite."

Ingredients :

  • 1/4 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • 1/2 lemon, juiced
  • 1 teaspoon honey
  • 1/2 teaspoon olive oil
  • 1/3 teaspoon packed brown sugar
  • 1/4 teaspoon sea salt, plus more for garnish
  • 1/4 teaspoon ground black pepper, plus more for garnish
  • 1/4 teaspoon red pepper flakes
  • 4 (6 ounce) fillets salmon
  • 1 tablespoon olive oil

Instructions :

Prep : 15M Cook : 4M Ready in : 1H20M
  • Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
  • Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

Notes :

  • For the best results, use Icelandic sea salt and organic Tellicherry pepper.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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