Wednesday, June 10, 2009

Butt-Kickin' Glazed Salmon

Okay, I'll get right to it. Here's the recipe first.

Salmon pic found here

Mustard and Brown Sugar Glazed Salmon
from The America's Test Kitchen Family Cookbook

Serves 4
Start to finish 25 minutes

Glaze ingredients:
1/4 cup packed light brown sugar
3 T cider vinegar
3 T course-grain mustard
1 T vegetable oil
2 minced garlic cloves
1/2 tsp salt
1/4 tsp pepper
fresh minced dill
4 salmon fillets (5 ounces each, 1 1/4 in thick)

This recipe will work with both skin-on and skinless fillets. Do not substitute salmon steaks. If you have extra glaze, drizzle it over plain rice or steamed vegetables, or pass it separately at the table.
1. Adjust the oven rack to the upper-middle position and heat the oven to 500 degrees. Whisk the glaze ingredients together until the brown sugar dissolves.

2. Meanwhile, remove any pin bones from the salmon. Pat the salmon dry with paper towels, season with salt and pepper, and lay it in a lightly oiled 9 x 13 inch baking dish (space fillets about 1 inch apart). Bake for 5 minutes.

3. Using a pastry brush, spread a thick layer of the glaze over the tops and sides of the salmon. Continue to bake until all but the center of the fish has turned from translucent to opaque, about 5 minutes longer.

4. Brush the fillets with another layer of glaze and sprinkle with the dill before serving.


Okay, yum. Dude. YUM. We eat salmon all the time, but it's usually Gluten-free E out doing the BBQ/ spice rub thing. Grilled, with steamed rice, prepared by E. Not usually me. But I got this cookbook for my birthday, and I've been trying to both branch out and cook more flavorful dinners for the fam that don't include milk, eggs, gluten, or tomatoes (just some of the allergies that plague E). Last night I made a ginger-lime-soy flank steak, which I will post sometime soon, but tonight's salmon was so gosh darned butt-kickin' that I had to post it first.

The glaze? Tangy, sweet, spicy, perfect. I do have to say that I've never cooked anything as hot as 500 degrees... I could barely get near the oven to check the fish. But hooo-weee, it was fast. I could totally make this again, and definitely in the winter when it's too cold to send the Man out to the grill.

Tonight I prepared this with steamed asparagus, white rice (with more of the glaze on top!), and sliced apples. Delish! I only wish I had stopped stuffing my face to take some pictures. Dang. Oh well.



  1. Here's an idea for u.... Try cooking the dinner together... Kevin and I started cooking a really nice meal together once a month and it has been a great bonding experience. We have a lot of fun. It makes the meal all that much better. Try it you might like it!!!

  2. Good idea. He's more of the outside (grill) part usually, and I do more of the inside stuff. I'll have to see if he'd like to do that. Thanks!