20-minute Skinny Glazed Salmon Recipe
I love sharing quick and easy weeknight meal options with you because… you can never have too many good and easy recipes in your rotation, right? Well, get ready because this recipe is a keeper. I really enjoy cooking salmon fillets, especially because my kids eat them without complaints. Plus, they’re simple to prepare, healthy, and cooked up in a matter of minutes. This salmon is one of the best I’ve ever had. Seriously tasty. The tender flakes of the salmon with the delicate soy sauce glaze were the perfect way to end my day with a smile.
Healthy Low-Calorie Glaze for Salmon
The glaze is the start of this recipe, and it’s made with sugar, soy sauce, and mustard, which gives it a delicious, sweet, and sticky texture. The salmon then gets cooked under the broiler until firm, glossy, and lightly golden.
THE BEST SALMON TO BUY
I personally prefer fresh salmon, but frozen salmon will work fine. Keep in mind that frozen salmon is good for up to four months and needs to be properly defrosted overnight in the refrigerator. If possible, choose wild salmon over farmed.
HOW DO YOU KNOW IF SALMON IS DONE?
Salmon does not require a long cooking time. Aim for 4-6 minutes per half-inch of thickness. So, since most fillets are about 1 inch thick, check for doneness in around eight minutes. When the fish starts to flake easily with a fork and looks opaque, it’s ready! You can also check the internal temperature; the salmon is ready when it reaches 145°F, which should be measured at the thickest part of the fillet.
WHAT IS A GOOD SIDE DISH WITH SALMON?
I love to serve salmon with mash potatoes and steamed vegetables. Of course, a chilled glass of white wine would be a perfect fit for this amazing salmon dish.
Looking for more salmon recipes?
Cranberry Honey Glazed Salmon Easy Teriyaki Salmon Easy Eggless Salmon Patties Salmon with Roasted Tomatoes and Corn
This recipe makes 4 servings at less than 175 calories per serving. It doesn’t get any better than this. I’m definitely making this recipe over and over again.
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