Ginger Glazed Salmon Fillets

Savory, sour and sweet come together perfectly in this salmon dish. Great for when it’s too hot or rainy outside to grill, this recipe will have you firing up the broiler and staying in tonight. The medley of hoisin, fresh ginger, honey, mustard and lemon juice produce a rich, complex flavor that complements the salmon without overwhelming it.

1⁄4 cup hoisin sauce

3 tablespoons minced fresh ginger

3 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

1⁄2 teaspoon salt

6 (6-to 8-ounce) salmon fillets

garnishes: ti leaves, purple basil leaves, fresh enoki mushrooms


Stir together first 6 ingredients. Place fillets on a lightly greased rack in a broiler pan; pat dry.

Spoon ginger mixture over fillets. Bake at 450 for 8 minutes.

Broil 5 1/2 inches from heat for 1 minute or until glaze begins to brown. Serve over steamed baby bok choy. Garnish, if desired.

Yield: 6 servings.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162