Spicy-Sweet Glazed Salmon
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Pair with Rice & Vegetable
  • 1 1/2 pounds fresh salmon fillet with skin removed
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons chopped fesh cilantro
  • 1/3 cup brown sugar, packed
  • salt and ground black pepper to taste
Place salmon in a shallow, flat dish and set aside.  Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro and brown sugar in a blender.  Blend until brown sugar dissolves.  Pour the marinade over the salmon to cover evenly.  Cover the dish, and refrigerate at least 2 hours.
Line a broiling pan with foil.  Remover salmon from marinade and place on prepared broiling pan; season to taste with salt and pepper.  Transfer remaining marinade to a saucepan.
Turn on broiler to low.
Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade.  Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade.  Salmon is done when fish is no longer bright red and can be flaked with a fork.
Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes.  Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

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