This is hands-down one of our favorite seafood dishes. The zip of the Chinese mustard and the sweet brown sugar incorporate to make an irresistible flavor for this Brown Sugar Soy Salmon. My family asks for this meal at least once a month and even more during the Lenten season!
Some people do not like the flavor of salmon. Depending on the type of salmon you get, it can have a strong “fishy” taste. I always get wild-caught Pacific salmon for the best flavor and texture, but this sauce works well with Atlantic salmon too. Even if you are not a fan of salmon, give it a try with this sauce, the spicy-sweet flavor of the sauce balances the “fishy” taste of the salmon. Enjoy this Brown Sugar Soy Salmon recipe with jasmine rice and a crunchy green vegetable, such as string beans or asparagus.
Did you know salmon is a healthy entreé choice? It is rich in protein, Omega 3, B vitamins, potassium, selenium, and antioxidants. It is heart-healthy and great for maintaining a healthy weight. It’s great cooked on the grill, pan-fried, or in the oven. This recipe is baked in the oven but make certain you put the sauce on the last five minutes or it will burn.
Brown Sugar Soy Salmon
4 Salmon Steaks
2 Tbsp. olive oil
6 Tbsp. brown sugar
2 Tbsp. soy sauce
2 Tbsp. Chinese hot mustard
1 Tbsp. Rice vinegar
Preheat the oven to 350 degrees. Brush salmon steaks with approximately 1 Tbsp of the olive oil and wrap the foil around the salmon steaks to cover. Bake the salmon about 15-18 minutes. Combine the brown sugar, soy sauce, mustard, vinegar, and remaining olive oil in a bowl and whisk together. Brush the salmon with some of the sauce and bake about five minutes more. Heat the remaining Brown Sugar Soy Salmon sauce in the microwave for about 1 1/2 minutes and serve the extra sauce to drizzle on the salmon, rice, and veggies! If the sauce is too spicy for you, reduce the amount of Chinese mustard in the sauce. For another Asian treat, try Joyce Chen’s famous Chinese Beef and Broccoli.
To make this even healthier, substitute raw honey for the brown sugar.
Julie is the Arizona-based food, travel, and luxury lifestyle writer/photographer/publisher for A Cork, Fork, & Passport. Julie has 30+ years in the travel business as a writer, travel agent, and traveler. She is an accomplished recipe developer and mixologist, but her proudest job is wife and mom. She loves board games, 80's New Wave, and chasing dachshunds!
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