Sep 14 2011

soy sauce and sugar salmon with white rice

Posted in: Main Entree, Seafood1 comment

soy and sugar salmon with white rice

I’ve forgotten how much I love salmon. It’s so buttery, flaky, and it takes NO time to make. You can add the simplest ingredients with salmon and still have tasteful turnout.

When I was young, my mom would make the simplest salmon for dinner. It was always delicious. I asked her one day what she used to make it so good & I expected a long ingredient list, but to my surprise, she replied with “soy sauce and sugar.” Now why didn’t I think of that? The soy sauce gives the salmon a good salty flavor, while the sugar cuts the saltiness and gives you a sugary flavor that you taste near the end of your bite. It’s so good, and it makes such a good crust on top too. My mouth is seriously watering as I write this and look at the picture above. You have trust me on this and try it for yourself. It takes only about 5 minutes to cook each fillet.

Soy Sauce and Sugar Salmon with White Rice

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Ingredients:

4 good size salmon fillets (I bought mine at BJ’s where it came in a huge piece that I cut into smaller fillets).

2/3 cup low sodium soy sauce

1 1/2 tbsp. brown sugar

1/2 tsp. granulated sugar (to sprinkle on top of the fish for the crust)

1 garlic clove, sliced

1/2 cup of white rice

Instructions:

  1. In a small bowl, mix the soy sauce and brown sugar together.
  2. In a baking dish or rectangular casserole dish, pour in the soy sauce mixture and add in the garlic cloves.
  3. Put in your salmon fillets, flesh side down.
  4. Marinate them for about 5-7 minutes.
  5. In a skillet, on medium-high heat, add in some olive oil and put in your salmon fillets, 2 at a time, skin side down (very important, not flesh side).
  6. Let skin side down cook about 3 minutes then sprinkle sugar on top of the salmon (flesh side) then flip and cook the other side until salmon is cooked through.
  7. If you’re afraid of the flesh side of the salmon burning, you can turn the heat down to about medium. Salmon doesn’t take very long to cook so it shouldn’t burn (keep an eye on it!). It’ll be a nice dark brown crust on top.
  8. Serve with white rice or whatever else you like.

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Stephanie - July 9, 2012 - 9:14 PM

Can you tell I’m going through your blog by all my comments? haha

I never tried sprinkling the sugar on the flesh side before so I’ll have to try that. I normally just cook the fish after it marinates!

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