10 mins. to Prepare
15 mins. Cooking Time
60 mins. Standing Time refrigerating
85 mins. Total
HEAT oil in large skillet over medium-high heat. Cook salmon (reserving marinade) for 5 to 7 minutes on each side or until flaky. Do not overcook. Remove from skillet; set aside. Cook reserved marinade in same skillet for 3 minutes or until slightly thickened. Serve sauce on the side with cooked rice and vegetables.
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After boiling down the marinade, I periodically spooned on the sauce as the salmon was cooking in the oven. This gave it a beautiful glaze when serving.
Very yummy, the glaze with ginger was good. I used this recipe for Steelhead trout and it turned out wonderfully.