Directions
I’ll be the first to admit that my cookbook collection is out of control. My husband would probably argue that I’m a borderline cookbook hoarder. Although, due to lack of space, my obsession has slowed down in recent years. I have cookbooks stored in three different rooms of my house. It’s kind of scary.
That said, nobody complains when I find a great new recipe from an old cookbook that was hanging out in the laundry room. This recipe comes from a cookbook that my mother, a fellow cookbook hoarder, used quite often when I was living at home. I had always loved it, so she gave me a copy of the book when I got married almost 15 years ago. The cookbook is called Noteworthy and it’s a beautiful collection of recipes from the Women’s Board of the Ravinia Festival Association in Chicago. (Shout out to my Chicagoland friends! Can we go to the festival sometime???) It’s a wonderful cookbook, full of fantastic recipes and most of them are elegant, yet surprisingly quick and easy.
This recipe was no exception! Prep time took about five minutes. Baking time, about fifteen. It’s the perfect way to end a busy day.
You’ll start with some salmon fillets. Place them in a dish, where they can fit snugly together.
After the salmon is ready, you’ll mix together a quick marinade from brown sugar, some butter, soy sauce, lemon juice and white wine. Whisk that together and pour it over the salmon. At this point, you can cover it and pop it in the fridge for 30 minutes to 6 hours.
When you’re ready for dinner, just place the salmon fillets on a foil lined cookie sheet.
I baked the salmon for fifteen minutes total, basting with the leftover marinade every five minutes.
The salmon came out of the oven beautifully glazed and perfectly cooked.
How have I had this cookbook for almost fifteen years and never tried, what might be, the easiest recipe in the entire book? Who knows? I guess I was sidetracked by the cookbooks in my kitchen and bedroom closet. What I do know is, this won’t be the last time I make this. It was easy, a little different and everyone enjoyed it…even my chicken nugget loving daughter who called it “pink chicken”. Hey, whatever works!
BROWN SUGAR BAKED SALMON
Adapted from Noteworthy
- 4-6 salmon fillets, about 1 inch thick
- 1/2 cup brown sugar
- 4 Tbsp. melted butter
- 3 Tbsp. soy sauce
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. dry white wine or water
- Place salmon fillets in a baking dish, small enough that they can fit snugly, side by side.
- In a small bowl, combine the rest of the ingredients. Pour the marinade over the salmon and refrigerate for at least 30 minutes and up to 6 hours.
- Preheat oven to 400*. Remove salmon from the marinade and place the fillets on a foil covered baking sheet sprayed with nonstick spray. Save the remaining marinade. Bake 15-20 minutes or until fish is done. Baste with the reserved marinade every 5 minutes. Do not turn the fish during baking time. Serve immediately.
- ENJOY!!
