Sockeye Salmon
A flavorful sockeye salmon recipe with a balsamic glaze that enhances its natural taste.
Equipment
- Baking Sheet
- Small Saucepan
- Whisk
- Brush or spoon
Ingredients
- 1 1/2 lbs sockeye salmon filet (or 4 to 6 individual filets)
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 Tbsp brown sugar
- 2 tsp grated ginger root (or ginger paste)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (or to taste)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup thinly sliced green onions or minced fresh parsley (or both!) for garnish
Instructions
- Allow the sockeye salmon to rest at room temperature for 15-20 minutes.
- In a small saucepan, combine balsamic vinegar, soy sauce, brown sugar, ginger, garlic, sesame oil, smoked paprika, crushed red pepper flakes, salt, and pepper. Whisk together and bring to a boil over medium heat.
- Reduce heat to low and let the glaze simmer for 6-8 minutes, stirring occasionally. Remove from heat and divide the glaze into two bowls.
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.
- Place the salmon fillet on the prepared baking sheet, skin side down, and pat it dry. Brush the glaze from the first bowl onto the salmon.
- Bake for 8-10 minutes, or until the fish is nearly cooked through.
- Remove the salmon, baste with the second bowl of glaze, and return to the oven for an additional 2-4 minutes until finished.
- Allow the salmon to rest for a few minutes, then garnish with green onions or parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.