Well, I did it, I made a salmon recipe that I truly enjoyed! I’ve only had salmon a few times and never cared for it much. I thought it was the fish, but now I am beginning to wonder if it was the way it was prepped.
I have always liked food with bold flavors, and salmon covered with a soy and molasses sauce easily fit in that category. Don’t get confused, I don’t like spicy, but I like bold and a lot of flavors. My favorite chips are Cooler Ranch Doritos and for crackers, I like the Sun-Dried Tomato Basil Wheat Thins (much to Justin’s dismay). They aren’t spicy, but bold. Not bland or subtle. I hope that makes sense.
Funny story about making this recipe: I just about set off the smoke alarms. Well, not from this exact recipe. I made a Banana Cream Cheesecake earlier in the day, and something must have leaked to the bottom of the oven. When I turned the temperature up to 400F to preheat for the salmon and opened the oven to put it in, white smoke came billowing out. It’s almost 100 degrees outside and I was going around opening a bunch of windows, turning on the fans, and waving my oven mitts to try to help dissipate the smoke before the fire alarms started blaring.
Luckily, the smoke alarms did not go off, thanks to the combined efforts of both the boys, Justin, and me. But it also meant I needed to clean the oven before it was used again and I was definitely not cooking dinner in there. So we went through our options: try to do it on the stovetop, cook it on the grill, or use someone else’s oven. Thankfully, my in-laws live on the next street so Justin drove it over to his parents and used their oven while the boys and I cleaned up in the kitchen.
It was quite an adventure, and I had to do some serious scrubbing of the oven that night after it cooled, but we were still able to eat dinner that night. Luckily, it was a delicious meal so (almost) worth the effort that went into it.
Step by Step
As long as you don’t have anything at the bottom of the oven to make it smoke like we did, preheat the oven to 400F. In a small saucepan, over medium heat, combine the soy sauce, molasses, ginger, vinegar, and garlic. Stir the mixture often while it comes to a simmer and heat until it reduces by half, which takes about 5 minutes.
Meanwhile, prepare the vegetables by slicing the yellow bell pepper and trimming the ends of the green beans. Lay these out on a rimmed baking sheet or a jellyroll pan and drizzle with the olive oil. Then spread them out into a single layer.
Place the salmon, skin side down, on the vegetable mixture and spoon about two tablespoons of the molasses mixture over the fillets. We used one large salmon fillet, but you can also use a few smaller ones. You want about one tablespoon per fillet. Sprinkle everything with some salt and pepper, then bake for about 15-20 minutes or until the salmon is cooked and the glaze is golden.
While the salmon is cooking, prepare your rice according to the package. I always use my rice steamer for the rice, so I started that when I started the recipe to make sure it was done on time since it takes a bit longer in there. Divide the rice evenly among the serving plates and top with the salmon and vegetables. Serve with the remaining sauce to drizzle over the fish, rice, and vegetables.
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Salmon with Soy-Molasses Glaze over Rice and Vegetables
- 1/4 cup soy sauce
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 6 oz green beans
- 2 yellow bell peppers
- 2 tbsp olive oil
- 24 oz salmon fillets
- salt and pepper
- 2 cups brown rice
- Preheat the oven to 400F
- In a small saucepan, over medium heat, combine the soy sauce, molasses, ginger, rice vinegar, and garlic
- Cook for about 5 minutes until reduced by half
- Meanwhile, slice the bell pepper and trim the ends of the green beans
- Place the vegetables on a rimmed baking sheet and drizzle with olive oil then spread out into an even layer
- Place the salmon fillets on top of the vegetables and spoon about one tablespoon of the soy-molasses on each fillet
- Sprinkle everything with salt and pepper, to taste
- Bake for about 15-20 minutes, until the fish is cooked and the glaze is golden brown
- While the fish is baking, prepare the rice according to the package
- Divide the rice among the serving plates and top with salmon and vegetables
- Serve with extra sauce to drizzle on the fish, rice, and vegetables as desired