Salmon with Raspberry Ginger Glaze

Salmon with Raspberry Ginger Glaze

12
Dean Cannon 5

"This is an easy to prepare salmon recipe with a wonderful sweet and sour glaze."

Ingredients

1 h 15 m {{adjustedServings}} servings 626 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 104.8g
  • 34%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
  4. Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Very good and easy. Next time I think I will use raspberry preserves instead of the frozen raspberries for a stronger raspberry flavor.

Delicious! Perfect healthy comfort meal! I "cleaned" this recipe up a bit by reducing the amount of sugar...substituting organic turbinado and a squeeze of honey. I also added a pinch of smoke...

I used 1 cup (seedless) raspberry jam -- and this was THE best salmon I've ever had. My family couldn't get enough -- including 6 year old and 8 year old!