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!
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!
Liked This Recipe?Check Out All The Others We Have ➜