Raspberry Ginger Glazed Salmon

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Serves 2 cups of Raspberry Sriracha Ginger Glaze


For Raspberry Sriracha Ginger Glaze:

4 ounces or about 1 cup ginger, peeled and sliced ΒΌ inch thick

4 cups frozen raspberries, thawed

1 cup Mirin

1 cup apple juice

1 cup water

1-2 teaspoons (adjusted heat to desired level) Sriracha sauce


For Glazed Salmon:

4 filet portions, raw (5 ounces each) salmon

2 teaspoons olive oil

1 teaspoon kosher salt

Black fresh cracked pepper, to taste


  1. Preheat the oven to 400 degrees F.
  2. Season salmon with salt, pepper and olive oil. Set aside.
  3. Next, make the Raspberry Sriracha Ginger Glaze. Combine all ingredients in medium sauce pan and cook over medium-high heat.
  4. Bring to a boil, reduce heat and simmer until liquid is reduced by one-third and slightly thickened. (Note: the Sriracha sauce increases in heat level when the sauce is reduced.)
  5. Remove from and heat and strain through fine mesh strainer into two small-sized bowls. (Note: This can be kept in the refrigerator prior to use.)
  6. Brush the first batch of Raspberry Sriracha Ginger Glaze onto seasoned salmon portions prior to baking.
  7. Place salmon filets on a baking sheet and place in hot oven.
  8. Bake about 8 to 12 minutes until salmon is done and remove pan from oven
  9. At the end of the baking, prior to service, brush the second batch of glaze onto the salmon. Use about 1/2 to 1 ounce of glaze per salmon portion.

Nutrition Info

  • Nutrition per 1 fluid ounce:
  • Calories: 60
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Carbohydrates: 14g
  • Fiber: 1g
  • Sugar: 7g
  • Protein: 1g


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