 This is the number-one choice for clients of my catering company. As an alternative, grill the fish and serve the sauce separately. Use the sauce over chicken as well. | 1/4 cup packed brown sugar | 2 tsp minced fresh garlic | | 2 Tbsp low-sodium soy sauce | 1 1/2 tsp minced fresh ginger | | 1 Tbsp water | four 4-oz skin-on salmon fillets | | 2 Tbsp rice vinegar | 2 tsp sesame seeds | | 2 tsp sesame oil | 3 Tbsp chopped cilantro or parsley | | 2 tsp cornstarch | |
- Preheat the oven to 425ºF. Line a rimmed baking sheet with foil and spray with cooking oil.
- Whisk the brown sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger together in a small saucepan. Cook over medium heat until thickened and smooth. Remove from the heat.
- Place the salmon, skin-side down, on the prepared baking sheet. Spoon half the sauce over the salmon. Sprinkle with sesame seeds. Bake in the center of the oven for 10 minutes per inch thickness of fish, or until the fish flakes easily when pierced with a fork.
- Garnish with cilantro and serve with the remaining sauce on the side.
| Nutritional Analysis
per Serving | Calories | 250 | | Protein | 24 g | | Fat | 10 g | | Saturated Fat | 1.6 g | | Carbohydrates | 16 g | | Cholesterol | 64 mg | | Sodium | 323 mg | | Fiber | 0.3 g |
Prep Time:5 minutes
Cook Time:13 minutes
Make Ahead:Cook sauce up to 3 days in advance and refrigerate. Reheat in a small skillet over low heat just until warmed through. Serves 4 |
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