This Rocky Mountain Salmon is easy to make and has amazing flavor with a glaze of soy sauce, brown sugar, butter, lemon and white wine.
Do you have a favorite go-to recipe for a super fast dinner?
This is definitely our version of a quick, easy, healthy, low fat and amazingly flavorful weeknight dinner!
We buy the large filets of salmon at Costco, cut them to our preferred serving size, then seal them and freeze them until we’re ready to use them. Then, by just de-thawing, then marinating for 30 mins to 1 hour (or overnight), this salmon will bake up quickly and easily making weeknight dinner planning a complete breeze!
After the Peppermint Ice Cream, Dark Chocolate Hazelnut Cranberry Buttercrunch and Coconut White Chocolate Cranberry Fudge, it was definitely time to put away the sweets and dig into something savory and healthy!
So, for the month of January, you’ll see 2 themes here on IK. First, we’ll be focusing on healthy, low fat (can you say ‘skinny’?) dinner ideas, as well as appetizers to help you prep for the Superbowl!
See? We’re always thinking of our readers over here!
Me and several other bloggers (15 of them!) have teamed up to give away one $200 Amazon Giftcard Giveaway to help you with your Superbowl party!
The Giveaway starts on Monday, January 12th and will go to Monday, January 26th – giving you a full week before Superbowl to get your Giftcard, buy your ingredients and have a fabulous party!
Also, most (if not all) of the bloggers plan to include an appetizer recipe in their post, so you’ll have lots of ideas and one lucky winner will also have $200 to spend on their party!
So, be sure you come back to visit all of us!
Rocky Mountain Salmon
- 1/4 cup firmly packed brown sugar
- 2 tablespoons dry white wine
- 2 tablespoons soy sauce
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 2 pound salmon fillet
- Combine brown sugar, wine, soy sauce, butter, and lemon juice together in a small bowl. Heat in the microwave on full power (100%) until boiling (roughly 2 minutes), stirring several times. Remove from microwave, and let sauce cool 10-15 minutes.
- Rinse salmon, pat dry, and cut into individual serving pieces. Pour marinade into an oven-safe dish. Place salmon in marinade and cover tightly. Refrigerate 30 minutes. Turn salmon over, recover and refrigerate another 30 minutes. (You can also cover and chill up to 1 day).
- Remove salmon from refrigerator and remove cover. Place salmon in a 375 degree oven and bake for 15-30 minutes *(see note), or until salmon is done throughout.
- **(see note)
**I often make two batches of the marinade. One batch is used to marinate the fish in (as the recipe indicates); then, for the second batch, I just make the marinade so that it can be poured over each filet at serving time.
Recipe from Sunset magazine August 2001 issue @ Rocky Mountain Salmon.