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Pappadeaux Ginger Glazed Salmon Recipe

This Pappadeaux ginger-glazed salmon is a mix of savory, sweet, and just the right amount of heat!

The glaze thickens as it cooks, forming a rich, glossy coating that pairs perfectly with the buttery salmon.

A little cornstarch helps the glaze stick to the fish instead of running off onto the pan.

Salmon fillets should be similar in size so they cook evenly, preventing one piece from drying out while another is underdone.

I like to finish mine under the broiler for a minute or two to deepen the color and add a slight crisp to the edges.

Don’t forget your lil’ lemon squeeze at the end!

How to Make Pappadeaux Ginger Glazed Salmon

pappadeaux ginger glazed salmon recipe

Ingredients

  • 2 lb Salmon Fillet
  • 1/4 cup Soy Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Brown Sugar
  • 1 tbsp Ginger (grated)
  • 2 cloves Garlic (minced)
  • 1 tsp Chili Paste
  • 1 tbsp Olive Oil

Step-by-Step Instructions

Step 1:

Preheat your grill to medium heat and lightly oil the grate.

This prevents the salmon from sticking and aids in achieving even cooking.

Step 2:

Combine soy sauce, rice wine vinegar, brown sugar, ginger, garlic, and chili paste in a small saucepan.

Bring to a boil over medium heat, then lower the heat and simmer for about 2 minutes until just thickened.

Step 3:

Place your salmon fillet skin-side down on the grill.

Cook it for about 6 to 8 minutes per side.

The fish should start to flake easily with a fork when ready.

Step 4:

While grilling, baste the salmon with the ginger glaze.

Make sure to reserve a bit of the marinade for serving.

Step 5:

Once the salmon is done, remove it from the grill and drizzle with remaining glaze before serving.

Enjoy it while it’s hot!

Tips and Tricks for Making This Recipe

pappadeaux ginger glazed salmon on a grill

Use Fresh Salmon

Fresh salmon will yield the best flavor, ensuring a moist and tender fillet that flakes beautifully.

You can usually find fresh salmon at your local market or a reliable fishmonger.

Control the Heat

Keep an eye on the grill temperature to prevent overcooking.

Too high a heat might char the glaze or dry out the fish.

Experiment with Garnishes

Try adding sesame seeds or sliced green onions as a garnish for extra texture and flavor.

They can provide a nice contrast to the rich glaze.

Reserve Some Glaze

Saving a bit of the glaze to serve at the table allows guests to add more flavor if they desire.

This also enhances the presentation of the dish.

Mind the Cooking Times

Adhere closely to recommended grill times for a perfectly flaky result that isn’t dry.

It can be tempting to cook longer, but salmon continues to cook slightly after removal from heat.

What to Serve with Pappadeaux Ginger Glazed Salmon

Classic Rice Pilaf

You can never go wrong with a classic rice pilaf when serving Pappadeaux Ginger Glazed Salmon.

The buttery and slightly nutty flavor of rice pilaf complements the rich flavors in the salmon beautifully.

Simply cook your rice with some sautéed onions, garlic, and a splash of chicken broth for that restaurant-quality touch.

Roasted Asparagus

Roasted asparagus offers a fresh and crisp contrast to the sweet and savory glazed salmon.

Drizzle the asparagus with a bit of olive oil, sprinkle with salt and pepper, and roast it until tender.

Its slightly charred edges add a hint of smokiness that pairs perfectly with the salmon.

Coconut Lime Cauliflower Rice

For a light and tropical twist, coconut lime cauliflower rice is a unique alternative to traditional rice.

Grated cauliflower is cooked with coconut milk and a dash of lime juice, adding a refreshing yet subtle flavor.

It’s a creative side that’s both healthy and exciting!

Grilled Peach and Arugula Salad

Try a grilled peach and arugula salad to brighten up your plate with something unexpected yet delicious.

The sweetness of the grilled peaches pairs well with peppery arugula.

Add a sprinkle of feta cheese and a drizzle of balsamic glaze for extra flavor.

Sautéed Mushrooms with Thyme

Sautéed mushrooms are a great choice if you’re looking for something earthy and savory.

Cook mushrooms with fresh thyme and a bit of garlic until they’re nicely browned.

The earthiness of the mushrooms works well with the ginger glaze on the salmon.

Variations and Substitutions

Choosing the right ingredients for your ginger glazed salmon can be exciting!

You can substitute salmon with other types of fish like halibut or mahi-mahi if you want to explore different flavors.

Chicken or shrimp also work well if you’re looking for a non-fishy option.

Sauce Substitutions

There are several ways to change up the sauce to suit your tastes.

Try maple syrup instead of brown sugar for a different level of sweetness.

Adding different herbs like thyme or rosemary can create a new aroma and taste.

Heat Variations

Feel free to adjust the heat to your liking.

If you find sriracha too spicy, you can substitute with a milder sauce or reduce the quantity.

Alternatively, adding more can enhance the kick if you like it spicy!

How to Store Leftover Pappadeaux Ginger Glazed Salmon

Wrap your leftover salmon tightly to lock in all the goodness!

Start by using plastic wrap or foil to seal the salmon securely.

An airtight container also works wonders.

Place the wrapped or container-stored fish in the refrigerator.

Refrigeration

Keep the salmon refrigerated at a temperature below 40°F (approximately 4°C).

Make sure you store it within two hours of cooking to maintain its freshness.

Consume the salmon within three to four days for the best taste and quality.

Use these tips, and your ginger-glazed masterpiece will stay perfect!

Common Mistakes to Avoid

Overcooking the Salmon

A key mistake when making ginger glazed salmon is overcooking it. You probably want it just right, so remember to cook for six to eight minutes per side until it flakes with a fork!

A little patience here makes all the difference.

Marinating for Too Long

It is important to watch the clock when you marinate your salmon. Fish is tender, and more than 20-30 minutes in an acidic marinade can make it mushy.

Keep a timer on hand so your salmon stays perfect!

Not Oiling the Grill

Don’t forget to oil the grill lightly. Skipping this simple step can cause your salmon to stick, ruining that juicy, flaky texture!

You’ll be grateful you took a few seconds to do this.

pappadeaux ginger glazed salmon recipe

Pappadeaux Ginger Glazed Salmon Recipe

This Pappadeaux ginger-glazed salmon is a mix of savory, sweet, and just the right amount of heat!
The glaze thickens as it cooks, forming a rich, glossy coating that pairs perfectly with the buttery salmon.
A little cornstarch helps the glaze stick to the fish instead of running off onto the pan.
Salmon fillets should be similar in size so they cook evenly, preventing one piece from drying out while another is underdone.
I like to finish mine under the broiler for a minute or two to deepen the color and add a slight crisp to the edges.
Don't forget your lil' lemon squeeze at the end!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4
Ingredients
  
  • 2 lb Salmon Fillet
  • 1/4 cup Soy Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Brown Sugar
  • 1 tbsp Ginger grated
  • 2 cloves Garlic minced
  • 1 tsp Chili Paste
  • 1 tbsp Olive Oil
Instructions
 
  • Preheat your grill to medium heat and lightly oil the grate.
  • This prevents the salmon from sticking and aids in achieving even cooking.
  • Combine soy sauce, rice wine vinegar, brown sugar, ginger, garlic, and chili paste in a small saucepan.
  • Bring to a boil over medium heat, then lower the heat and simmer for about 2 minutes until just thickened.
  • Place your salmon fillet skin-side down on the grill.
  • Cook it for about 6 to 8 minutes per side.
  • The fish should start to flake easily with a fork when ready.
  • While grilling, baste the salmon with the ginger glaze.
  • Make sure to reserve a bit of the marinade for serving.
  • Once the salmon is done, remove it from the grill and drizzle with remaining glaze before serving.
  • Enjoy it while it's hot!

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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