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Salmon Twist

Kelly Robertson

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Adding vinegar or fish sauce and white pepper will emerge new flavors to create a Filipino or Thai twist! For more of a twist, use other types of fish, like cod, catfish or tilapia. You can even use it on chicken! Trust the cooking of the fillets and do not be tempted to open or you will lose valuable time and heat."
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Ingredients

35 m servings 354 cals
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1265 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  3. Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
  4. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
  5. Bring remaining marinade to a boil and serve alongside cooked salmon.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 17
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This sauce is certainly yummy. I wanted it a little thicker so I added 1 more teaspoon of cornstarch to a little water and stir in to hot mixture. Another note; the cornstarch should be mixed wi...

It's pretty good. I agree with the lime over the lemon. I also added seafood seasoning to the fish and some fresh garlic minced up.

This was great! The only thing I changed was that I used lime juice instead of lemon as that's what I had on hand. I will be making this again. Delicious :).

Enjoyed the glaze. I use it on salmon and chicken as well and play with the seasonings.

Best sauce ever.

We enjoyed this a lot. Prep is easy and clean-up is a breeze. Will make again.

Brilliant very easy added some spicy herbs for me personal choice.

Very easy. Very Delicious.. I just skpped the oil in the sauce.

I made a stew with marinade with tomato,bokchoy,onions.Added cilantro. Did not add brown sugar.Very good!!!