Soy Sauce and Brown Sugar Salmon Marinade

Sherri — Mon, 13 May 2013 07:00:02 +0000

This Soy Sauce and Brown Sugar Salmon Marinade is not only an easy weeknight meal but elegant enough to impress guests. Caramelized, healthy, and delicious! The soy sauce recipe is an easy way to prepare delicious fish. Your grandkids would love it!

Delicious Soy Sauce And Brown Sugar Salmon Marinade Recipe

Growing up, I never liked any seafood of any kind. After living in Maryland for a year and a half, I learned to love crab. But I never like shrimp. And I know some of you will give it to me good over this, but I never like lobster.

However, I branched out to other types of fish and recently fell in love with Salmon fish. Deeply in love with Salmon fish. Head over heels in love with Salmon fish.

I am enjoying trying out methods of preparing and cooking this wonderful fish. So when I came upon this pin, it just called to me. The pin says Soy Sauce and Brown Sugar Salmon Marinade. Wrap it in foil and bake at 425° for approx. 15 minutes. Moist and delicious.

Ok! On to the recipe!

If you don’t like fish or seafood generally, this recipe will surely win you over.

Here Is What You Will Need

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup water
1/4 cup vegetable oil

Step 1: Season Salmon

Season salmon fillets with lemon pepper, garlic powder, and salt.

Step 2: Prepare And Stir Soy Sauce Mixture

In a small bowl, add;

Lemon Pepper
Garlic
Salt
Soy Sauce
Brown Sugar
Water
Oil

Stir the entire mixture together until sugar is dissolved.

Step 3: Place Salmon Fish In A Resealable Plastic Bag

Place fish in a large resealable plastic bag, pour soy sauce mixture over the fish, seal, and turn to coat. Marinate for at least 2 hours. This means that you will leave the fish soaked in the soy sauce mixture for two hours.

Step 4: Preheat The Grill To Medium Heat

Turn on the grill to let it warm up while you get the fish ready. This is a very important step and should not be overlooked.

If you don’t preheat, it’s impossible to impart the signature grill marks onto your fish. It also allows the fish to have the best taste, texture, and browning. And it prevents the fish from sticking to the grill.

Step 5: Oil The Grill Gate

Lightly oil grill grate. This ensures the best cooking result. It also prevents fish from sticking to the grill thereby making your grill last longer.

To oil the grill gate, dip a wadded paper towel in a little oil. Using tongs, wipe the oil evenly over the grill grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step 6: Place Salmon On Preheated Grill

Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it’s finished cooking.

Step 7: Wrap Salmon In Foil And Bake At 425° For Approx. 15 Minutes

Finally, wrap the fish in foil and bake at 425° for approximately 15 minutes.

The foil helps with moisture thus ensuring that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don’t need to have ever cooked a piece of fish in your life to make this recipe with success.

Bake Or Pan Fry Salmon – Which Is Better?

I usually bake mine. It’s wonderful both ways. But it all boils down to what you want. If you want to have it easy then baking is your best option. If you want it crispy then pan-frying is better.

For optimal tender, flaky moistness, brush fillets with a little olive oil, salt, and pepper, and bake until just slightly under-done and let rest under foil to finish cooking.

What You Can Serve With Soy Sauce And Brown Sugar Salmon Marinade

Here is a list of my top 10 side dish you can serve with salmon. They taste perfect. You can get more side dish inspiration here.

Grilled Asparagus
Herb Roasted Potatoes
Farro Salad
Mediterranean Chickpea Salad
Bacon Pea Salad
Oven Roasted Carrots
Pesto Spaghetti
Cilantro Lime Rice
Brocolli and Sesame Rice
Sesame Cucumbers

Other Flavors That Taste Great With Salmon

The Sweet brown sugar salmon recipe shown here is just one of the few flavors that taste great with salmon. You may also use honey, maple syrup, orange juice, or zest in place of the brown sugar.

If your dietician requires you to cut down on sugar, then honey, maple syrup, orange juice, or zest is a better alternative to achieve the sweet flavor in your fish.

Here are some other flavors you can try out. If you don’t consume a lot of sugar or you prefer greens in your diet then you might find these flavors interesting.

Salty: lower-sodium soy sauce, capers, miso, olives
Sour: fresh lemon, fresh lime, vinegar
Pungent: onion, shallot, garlic, ginger, horseradish, sesame
Creamy: cream cheese, yogurt, crème fraîche, butter
Smoky: chipotle chiles, smoked paprika, cumin
Green: fresh herbs (especially dill, chives, and mint), cucumber, asparagus

How To Make Salmon Taste Better

To make your salmon taste better simply follow the recipe provided on this blog. Even if you are a beginner in doing this, following it would help you achieve a caramelized, healthy and delicious fish. You don’t need to have ever cooked a piece of fish in your life to make this recipe with success.

Trust me. Just go for it! The grandkids would love it!

How Long Should You Bake Salmon In The Oven?

The amount of time varies depending on the thickness of the filet. But the average time is 15 minutes.

If you’re using an exceptionally thin filet, it could be finished baking in as little as 10 minutes. On the other hand, if it’s very thick, it could take up to 25 minutes.

Mistakes To Avoid When Preparing Salmon

Leaving the Pin Bones In It

Pin bones are hard to spot physically until they get stuck in one’s throat. To prevent this scenario, it’s worth taking a few extra minutes to run your hands over the fillet to locate and gently remove them before cooking.

Tweezers come in handy in helping you remove the pins. Or better yet, if you plan to buy fresh salmon, ask your fishmonger to remove the pin bones for you.

Removing the salmon skin before cooking (with one exception).

If you’re poaching salmon, then yes, it’s okay to go ahead and remove the skin — this is your one exception. Otherwise, if you’re baking, roasting, broiling, pan-searing, or grilling, that tough, fatty skin is one of the best protection against overcooking.

Leaving the fish in the heat for too long.

Make this error and the telltale signs will be in your face — the super-fishy aroma, dry, flaky texture, and white albumen oozing out the sides. Overcooked simply isn’t enjoyable, but the good news is that you can easily avoid it.

Cooking the fish skin-side up.

It doesn’t matter how you place the fish in the pan, right? Wrong! This matters big time and can be the difference between a well-cooked and overcooked piece of fish.

Whether you’re pan-searing, roasting, or grilling, always start by cooking the salmon skin-side down. The skin works to protect the more delicate flesh from overcooking. And depending on the cooking method, most, if not all, of the cooking will happen this way.

Preparing My First Soy Sauce and Brown Sugar Salmon Marinade

When I made this Soy Sauce and Brown Sugar Salmon Marinade, I was a little disappointed when I opened the foil packet after baking and could understand wanting to grill it. It was sort of pale and icky looking.

It kind of baffled me because the pin said to wrap it in foil but the salmon in the picture had grill marks. Maybe it was grilled after baking? Then I flipped the salmon over and found that each slice had a beautifully caramelized crust on the bottom.

The time for baking depends on how big a slice of salmon you are using. My whole family liked it and felt there was not enough. So next time, I will have made bigger slices and MORE of them!

The original pin is from allrecipes.com and calls for grilling. Baking it in a foil packet is an idea that came from one of the comments. I am confident it would be delicious either way.

If you are looking for an easy to prepare and cook salmon, this Soy Sauce and Brown Sugar Salmon Marinade is a solid recipe. It is simple and its presentation is elegant. Give it a try!

This Pin Rocks!

Soy Sauce and Brown Sugar Marinade

Ingredients

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Instructions

Season salmon fillets with lemon pepper, garlic powder, and salt.
Combine soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag, pour soy sauce mixture over fish, seal, and turn to coat.Marinate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Or
Wrap it in foil and bake at 425° for approx. 15 minutes.

Love this recipe? Here are other tasty recipes that would interest you!

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