Glazed salmon only takes 4 ingredients to make! It’s seared and baked to perfection with a sweet and salty glaze. Plus, how to know salmon is cooked!
I come from a family of seafood lovers and am learning how to properly cook it. Tonight’s seafood choice was salmon.
The most I’ve ever had is a salmon patty. Those are easy. Fry, get them golden brown.
Actual fillets? That’s a whole new world for me. Although I have learned it is similar to chicken in that if you overcook it, it’s dry.
It also begins seeping white albumin. If you see white oozing out, remove it from the heat because it’s overcooked!
Ingredients for Glazed Salmon
- Salmon Fillets
- Olive Oil
- Brown Sugar
- Soy Sauce
How do you know salmon is cooked?
Internal temperature: The USDA recommends an internal temperature of 145 degrees Fahrenheit for salmon, however, many cooks will agree it’s overcooked at that point.
I tried it, and it was dry and oozing white albumin.
125 degrees Fahrenheit turned out to be the perfect temperature when inserting a thermometer into the thickest part of the fillet.
It was flaking at the thickest part for this temperature as well.
Because of the great variation of temperatures in ovens, and thickness of the fillets, it’s best to keep a watchful eye on the fish to get a feel for doneness.
I find the flaking test to be the best result.
Try these other great seafood meals!
- Fish Tacos with Spicy Slaw
- Lobster Bisque
- Lobster Rolls
- Double-Roux Shrimp and Sausage Gumbo
- Shrimp in Garlic Wine Sauce