The Parker's Favorite Salmon With Sweet and Spicy C

Name: The Parker's Favorite Salmon With Sweet and Spicy Creamy Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh ginger, chopped; 1 tablespoon garlic, chopped; ⅓ cup shallot, chopped (may use red onion, if shallots are unavailable); 2 tablespoons rice vinegar, unsalted; ⅛ cup soy sauce; ⅛ cup honey; 1 tablespoon brown sugar; 1 ½ cups heavy cream (may be substituted for whole milk or half and half); 1 teaspoon extra virgin olive oil or 1 teaspoon butter; ⅛ teaspoon fresh ground black pepper; 1 tablespoon butter; 2 -4 salmon fillets, patted with olive oil and seasoned with kosher salt, garlic powder, onion powder, pepper

Servings: persons

3 tablespoons fresh ginger, chopped
1 tablespoon garlic, chopped
⅓ cup shallot, chopped (may use red onion, if shallots are unavailable)
2 tablespoons rice vinegar, unsalted
⅛ cup soy sauce
⅛ cup honey
1 tablespoon brown sugar
1 ½ cups heavy cream (may be substituted for whole milk or half and half)
1 teaspoon extra virgin olive oil or 1 teaspoon butter
⅛ teaspoon fresh ground black pepper
1 tablespoon butter
2 -4 salmon fillets, patted with olive oil and seasoned with kosher salt, garlic powder, onion powder, pepper

1
FOR THE SAUCE:.
2
Heat olive oil or butter in a large saute pan over medium heat.
3
Add garlic, shallots, and ginger, cook 1 minute.
4
Add rice vinegar and cook for 2 minutes.
5
Finally, add soy, honey, cream, brown sugar, and pepper and bring to a simmer.
6
Allow to reduce to a consistancy that coats the back of a wooden spoon, about 12 minutes.
7
Strain the sauce through a sieve into a bowl, pushing down on the ingredients to get all the sauce through.
8
Discard the chopped ingredients.
9
At this point, you can allow to cool and refrigerate until nearly ready to serve your salmon.
10
When ready for sauce, heat sauce and add 1 Tbsp butter.
11
Spoon over salmon or serve in small dipping bowls.
12
FOR THE SALMON:.
13
Preheat oven to 375 degrees F.
14
Place skin side up on a foil-lined cookie sheet.
15
Cook for 16 minutes, flipping halfway.
16
Broil for 2 minutes to make the top crispy.
17
Let rest 2 minutes and serve immediately.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons fresh ginger, chopped, 1 tablespoon garlic, chopped, ⅓ cup shallot, chopped (may use red onion, if shallots are unavailable), 2 tablespoons rice vinegar, unsalted, and more.

Yes, The Parker's Favorite Salmon With Sweet and Spicy Creamy Ginger falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Parker's Favorite Salmon With Sweet and Spicy Creamy Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions