Monday, August 19, 2013

Recipe (Re)creation: Crispy Brown Sugar Salmon

If you are anything like me, this salmon will quickly become a bi-weekly staple (at the least).  My dear friend and food blogger for Pink Brandywine introduced me to this preparation and I haven't looked back.  Honestly, even the salmon skeptical (like my husband) love this dish!  The key to this recipe is you have to plan ahead a bit.  Ideally, you want to get your salmon the day before, so you can marinate it overnight.  If that isn't in the cards for you, then at least try to marinate it for 2-4 hours before you start cooking it.  The best part about this dish is it tastes buttery, sinful, and delicious, but it is INCREDIBLY healthy.  I would call that a win.

Serves 2


  • 3/4 lb- 1 lb salmon fillet
  • 3-4 tbsp soy sauce
  • 1 tbsp mirin rice cooking wine
  • 2 tsp vegetable oil
  • 1 tbsp brown sugar
  • freshly ground pepper


-Preheat oven to 400 F. 
-Place salmon in a zip-lock bag or tupperware container.
-Pour in the soy sauce and mirin and mix around so the salmon is evenly coated.
-Marinate in the fridge overnight (or 2 hours at the minimum)
-Remove salmon from the fridge & brush off some of the marinade with a paper towel.
-Place salmon on a foil lined baking tray or dish.
-Pour the vegetable oil on the salmon and sprinkle with brown sugar.
-Top with a few twists of ground pepper.
-Place salmon in the preheated oven.
-Bake for 10-12 minutes, or until the salmon is crispy and tender.
-Serve immediately!


1 comment:

  1. Yessss! What I've been waiting on. I love your recipes, they never fail me. Keep them coming.