A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, is the perfect salty-sweet complement to rich salmon. Even my 9-year-old loves this recipe!
Made it healthier. My husband really liked this one. I used 5 T lemon juice and 1/4 t. black pepper. I cut the soy sauce to 4 T. to lessen the salt flavour and used only 1 T. olive oil to cut calories. I also sprayed the grate with olive oil to keep the salmon from sticking. Turned out wonderfully. - 21 Jul 2008
Something else. I have one thing that I do every time I cook salmon. I always make a little foil parcel for each fillet and seal, leaving a little room for air to circulate inside. If you bake the foil parcels on a baking tray at 200 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil parcels... it poaches gently in its own juices and always comes out so tender and delicious! - 21 Jul 2008
Delicious!! I made a few changes to the recipe. Intead of lemon, I used orange zest. I also added some fresh ginger and onion. In order to lower the sodium, I used 3 tablespoons of a reduced sodium soy sauce, and in order to cut calories, I ommitted the oil an used a foil tent to bake/steam. I also cut the amount of sugar in half and I opted for a light brown sugar. The salmon was moist, delicious, and I especially loved of the flavor the orange zest. - 21 Nov 2011