How To Make Salmon with Raspberry Ginger Glaze
Made with a sweet and sour raspberry ginger glaze, switch up your usual fish dish with this flavorful and flaky broiled salmon fillet for a delicious bite.
Serves:
Ingredients
For Raspberry Sauce:
- ½cupginger ale
- ½cupwater
- 1lemon,juiced
- 1tbsplemon zest
- 2cupssweetened raspberries,frozen and thawed
- ¼cupfresh ginger,sliced
- ¼cupwhite sugar
For Salmon:
- 2salmon fillets
- 2tspolive oil
- sea salt,to taste
- ground black pepper,to taste
- 1tbsplemon zest,divided
Instructions
Raspberry Sauce:
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Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer.
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Stir in lemon juice, lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally.
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Strain the sauce through a fine strainer into a clean saucepan; discard solids.
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Stir sugar into the strained sauce, bring to a boil over medium heat, reduce heat, and simmer for 10 minutes until the sauce has thickened. Remove from heat, and allow to cool while you prepare the salmon.
Salmon:
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Preheat oven to 400 degrees F.
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Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
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Bake in the preheated oven for about 10 minutes until salmon is almost opaque in the center and the fish flakes easily.
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Turn on the oven’s broiler, and broil the fillets for 2 to 3 minutes until browned.
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Serve with extra sauce if desired and enjoy.
Nutrition
- Calories: 1071.13kcal
- Fat: 58.71g
- Saturated Fat: 12.79g
- Monounsaturated Fat: 18.33g
- Polyunsaturated Fat: 16.39g
- Carbohydrates: 52.20g
- Fiber: 10.23g
- Sugar: 36.89g
- Protein: 83.19g
- Cholesterol: 217.80mg
- Sodium: 1669.46mg
- Calcium: 98.19mg
- Potassium: 1752.62mg
- Iron: 2.86mg
- Vitamin A: 3.51µg
- Vitamin C: 71.38mg
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