Soy Glazed Ginger and Cilantro Salmon

Servings 6 servings


  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic pressed
  • 1 teaspoon grated ginger
  • 2 tablespoons light brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons low sodium vegetable broth
  • 1/2 tablespoon lime zest
  • olive oil
  • 6 6-oz. skinless salmon fillets
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons chopped cilantro
  • 3 cups cooked jasmine rice


  • DO-AHEAD TIP: Prepare Jasmine rice.
  • Preheat oven broiler.
  • In a small bowl, whisk together first 9 ingredients (salt through lime zest). Place salmon in a lightly oiled 9- x 13-inch baking dish; top evenly with sliced red onion then pour prepared sauce over the top.
  • Broil fillets for 4 minutes per side (depending on thickness) or they flake easily when tested with a fork. Top with chopped cilantro and serve over Jasmine rice.


SERVING SUGGESTION: Serve a big spinach salad on the side. VEGETARIAN: Use tempeh instead of salmon. KOSHER: No changes necessary. GLUTEN FREE: Make sure broth and soy sauce are gluten free. NUTRITION: Per Serving: 340 Calories; 6g Fat; 37g Protein; 31g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 642mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Points: 8
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