This is an easy to prepare salmon recipe with a wonderful sweet and sour glaze.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.

  • Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

Nutrition Facts

626 calories; 22.5 g protein; 104.8 g carbohydrates; 56.4 mg cholesterol; 230.1 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2011
Very good and easy. Next time I think I will use raspberry preserves instead of the frozen raspberries for a stronger raspberry flavor. Read More
(15)

Most helpful critical review

Rating: 2 stars
10/03/2011
We live to fish for salmon on Lake Superior.I am always looking for new ways to cook this great fish. This recipe is not bad but I would use less sugar. I would try it again in the future. Read More
(5)
18 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/18/2011
Very good and easy. Next time I think I will use raspberry preserves instead of the frozen raspberries for a stronger raspberry flavor. Read More
(15)
Rating: 5 stars
09/18/2011
I used 1 cup (seedless) raspberry jam -- and this was THE best salmon I've ever had. My family couldn't get enough -- including 6 year old and 8 year old! Read More
(10)
Rating: 5 stars
10/25/2011
Delicious! Perfect healthy comfort meal! I "cleaned" this recipe up a bit by reducing the amount of sugar...substituting organic turbinado and a squeeze of honey. I also added a pinch of smoked chipotle/paprika seasoning just to give it a smokey kick. We grilled the salmon instead of baking. We served it over a bed of mashed cauliflower....yummy healthy comfort food! Read More
(9)
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Rating: 5 stars
03/02/2011
This is delicious!! We loved it this recipe is definitely a keeper for our family!!! Read More
(7)
Rating: 4 stars
07/13/2011
Very good. Also very easy. I did need a bite or two to fully appreciate the raspberry/salmon flavor combination. As a slight modification I removed the ginger slices but left at least half of the remaining solids in the sauce. I really enjoy the textural experience of raspberry seeds. My wife and I are looking forward to preparing it again. And yes it's a great entree to prepare for a date; even if you're already married to the person:) Read More
(7)
Rating: 5 stars
04/27/2011
Wonderful! Read More
(6)
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Rating: 5 stars
07/10/2011
This was so good! It's a perfect dish to cook for a date! Read More
(6)
Rating: 4 stars
08/03/2011
Husband said it was a good dish and a nice change from the usual fish flavor. The sauce didn't thicken as much for me as I had hoped. I don't think the fish needs the last bit of lemon zest. I think next time I will use more ginger and less lemon to get a really deep lemon flavor. You don't need sweetened raspberries either. I also left some of the raspberry seeds in for some texture. Read More
(5)
Rating: 2 stars
10/02/2011
We live to fish for salmon on Lake Superior.I am always looking for new ways to cook this great fish. This recipe is not bad but I would use less sugar. I would try it again in the future. Read More
(5)