I wish I could take the credit for creating this amazing Sweet and Salty Salmon recipe but, the credit goes to Pati Jinich from her cook book called “Pati’s Mexican Table”. It’s definitely worth buying to add to your collection of cookbooks.
There are several things that I have made over and over again. Lots of good stuff!
Since I grow a lot of things in my garden that compliment Mexican recipes, I invested in a good cookbook authored by someone who grew up in Mexico and knows authentic Mexican cooking.
Pati’s Mexican Table
Here it is! Drum roll please!
Sweet and Salty Salmon
In a medium sauce pan, combine the piloncillo (brown sugar), soy sauce, lime juice, jalapeno, ginger, garlic, salt, and pepper and cook over medium heat, stirring, for a couple of minutes, just until the piloncillo (brown sugar) has dissolved. Remove from the heat and let cool.
Place the salmon pieces in a baking dish large enough to hold them in a single layer and pour the marinade on top, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours, spooning the marinade over the fish one or two times.
Preheat the oven to 375F degrees. Remove the fish from the refrigerator at least 10 minutes before cooking. Drain off the marinade and discard.
Bake the fish for 15 to 18 minutes, or until it flakes easily with a fork (mine took 20 minutes). Place the salmon on individual plates or a serving platter, garnish with the cilantro (parsley) and scallions, and serve.
I adapted this recipe for 4 salmon fillets rather than 6. Even with the jalapeno peppers it’s not spicy hot at all. Just extremely moist with a very mildly sweet and salty taste.[
Sweet and Salty Salmon Recipe
- 1 cup packed grated piloncillo or dark brown sugar. (I used the brown sugar because I already had that at home)
- 1/2 cup soy sauce (I use low sodium)
- 1/4 cup freshly squeezed lime juice
- 2TBSP seeded (if desired) and minced jalapeno or Serrano chile (I used jalapeno from my garden)
- 2TBSP minced fresh ginger
- 1TBSP minced garlic
- 1/2 tsp kosher or coarse sea salt, or to taste
- 1/4 tsp ground black pepper
- 6 salmon fillet (6oz each) rinsed and patted dry
- 2TBSP coarsely chopped cilantro leaves for garnish (In all honesty, I’m not a huge cilantro fan. I can use cilantro in small doses but many times I substitute with Italian parsley. . . sorry)
- 2 TBSP thinly sliced scallions (white and green parts for garnish)
In a medium sauce pan, combine the piloncillo (brown sugar), soy sauce, lime juice, jalapeno, ginger, garlic, salt, and pepper and cook over medium heat, stirring, for a couple of minutes, just until the piloncillo (brown sugar) has dissolved. Remove from the heat and let cool.
Place the salmon pieces in a baking dish large enough to hold them in a single layer and pour the marinade on top, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours, spooning the marinade over the fish one or two times.
Preheat the oven to 375F degrees. Remove the fish from the refrigerator at least 10 minutes before cooking. Drain off the marinade and discard.
Bake the fish for 15 to 18 minutes, or until it flakes easily with a fork (mine took 20 minutes). Place the salmon on individual plates or a serving platter, garnish with the cilantro (parsley) and scallions, and serve!
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