This is my absolute most favorite salmon recipe (so far) and make it at least 2x a month. It's got a nice Asian touch to it with the soy but a nice sweetness that makes the salmon melt in your mouth. I usually pair this up with a big baked sweet potato topped with butter and brown sugar and some green veggie. Experts say you should get at least 2-3 servings of fish a week and this is definitely a recipe you'll want to add into your meal rotation.
l lb (450 g) salmon fillets
1/4 tsp salt
1/4 tsp pepper
3 Tbsp brown sugar
1 Tbsp soy sauce
4 tsp dijon or whole grain mustard
1 tsp rice wine vinegar (or white vinegar works fine as well)
Line baking dish with foil and spray with cooking spray. Place salmon fillets skin side down on greased foil. Sprinkle with salt and pepper.
Bake it at 350 F for about 25-30 minutes. Until it easily flakes.
While salmon is baking, combine in small sauce pan or microwaveable dish - brown sugar, soy sauce, mustard, and vinegar. Bring to a boil or cook in microwave for 45-60 seconds on high power until bubbling. Stir until sugar is well incorporated.
When salmon is fully cooked, take it out of the oven. Turn on the broiler (500F). Brush the sauce evenly over the salmon.
Put salmon back in oven (6 inches from the heat element) for 1-2 minutes until sauce is nicely glazed on fillets.