Alaskan Style Glazed Salmon

This recipe for Glazed Salmon comes from my sister-in-law Linda. She said the recipe originally came from Tony’s Market in Denver. If you do not live near Denver then check out their site for amazing recipes: https://tonysmarket.com/. 

The glaze for this recipe comes together in 15 minutes. In addition, the salmon cooks for only 15 minutes so you can have a great dinner on the table in 30 minutes!

Salmon is so good for you. Did you know that consuming it provides many health benefits? It is low in fat, high in protein, is an excellent source of vitamin B12, provides plenty of potassium, iron and vitamin D among other nutrients.

The Monterey Bay Aquarium has a Seafood Watch Program that helps us make good choices for a healthy ocean. The link in this paragraph is for their salmon recommendations. Following this not only helps keep us healthy it also helps the environment and sustainability of our oceans.

Meal Planning:

If you are looking for things to serve with this glazed salmon, I highly recommend the following:

• McClure Southwest Cheese Dip – A great cheese spread with just the right amount of spice.
• Polly’s House Salad Dressing – served over your favorite green salad.
• Truffle Tator Tots – perfect with this salmon.
• Green Beans with Shallots – make this while the salmon is cooking.
• Frosted Fudge Brownies – because who doesn’t love to end their meal with a little chocolate?

Print Recipe

5 from 1 vote

Alaskan Style Glazed Salmon

Make a great main in only 30 minutes. And, the taste is fantastic!

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinate3 hours hrs

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 6 servings

Calories: 375kcal

Author: Linda Jaster Hartlaub

Ingredients

• 1/2 cup brown sugar, packed
• 1/4 cup butter
• 2 Tbsp. lemon juice
• 1/2 cup dry white wine (may substitute water)
• 1/4 cup tamari (may substitute soy sauce)
• 2 lb. salmon

Instructions

• Heat ingredients, except salmon in a saucepan until they are mixed well. Cool.

  When the sauce is cool, place salmon in a plastic zip-top bag and add about 1/3 of the cooled marinade. Press out as much air as you can before sealing and storing in the refrigerator for up to 3 hours reserving the unused marinade.

  Grill or broil fish 10 minutes per inch of thickness over medium-high heat. In a saucepan, reduce remaining marinade by ¼ and use as a glaze before serving.