Another Friday in Lent, another fish recipe. Since I’m usually cooking for one, I had the remainder of my HUGE salmon left over from two weeks ago. I popped it in the fridge this morning to thaw, while I decide what new Salmon dish to experiment with this week. While at work, I decided on something a little more flavorful. During my lunch break I perused my usual Pinterest places and found this “Best Salmon” recipe. Well the recipe said it was the best, so I figured I couldn’t go wrong. And let me tell you- this is one of the best Salmon dishes I’ve ever had!
2 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons Chinese-style hot mustard
1/2 teaspoon rice vinegar
41(6-ounce) salmon fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat oven to 425° and combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
Preheat broiler. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.