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Floribbean Glazed Salmon

Notes

This Floribbean glazed salmon balances sweet tropical fruit, bright citrus, and a touch of island heat. Fresh salmon fillets are seasoned simply, roasted in the oven, and finished with a glossy glaze made from mango nectar, orange juice, lime juice, brown sugar, honey, soy sauce, ginger, and garlic.
The glaze cooks down until it lightly coats the back of a spoon, then finishes the salmon in the oven for a bold Floribbean flavor that’s sweet, citrusy, and slightly spicy. It’s a quick 30-minute seafood dish that delivers restaurant-level flavor with simple ingredients.
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Ingredients

Yield: 4 servings – Prep Time: 15 minutes – Cook Time: 15 minutes –
Total Time-30 minutes
For the Salmon
  • 4 salmon fillets (6 oz each)
  • 1 tablespoon olive oil
Seasoning Blend
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground allspice
  • Zest of 1 lime
  • Pinch dried thyme
Floribbean Glaze
  • ½ cup mango nectar (or pineapple juice)
  • ¼ cup orange juice
  • 2 tablespoons fresh lime juice
  • ¼ cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • ½ scotch bonnet pepper (optional)
  • 1 tablespoon butter (finish)

Ingredient Notes & Substitutions

Mango nectar can be replaced with pineapple juice in the glaze.
Scotch bonnet pepper is optional if you prefer less heat.
Low-sodium soy sauce is used for balance in the glaze.

Directions

Preheat
Preheat oven to 400°F.
Season the Salmon
Pat salmon dry.
Brush lightly with olive oil.
Combine seasoning ingredients and coat salmon evenly.
Make the Glaze
In a small saucepan, combine all glaze ingredients except butter.
Bring to a gentle simmer.
Cook 8–10 minutes until slightly thickened.
Remove pepper (if using).
Stir in butter and keep warm.
The glaze should coat the back of a spoon but still pour easily.
Roast
Place salmon on a lined baking sheet.
Roast 8–10 minutes.
 Glaze & Finish
Remove from oven.
Brush generously with Floribbean glaze.
Return to oven for 3–4 minutes, until salmon reaches 130–135°F internal temperature.
Do not overcook.
Garnish
Chopped scallions
Fresh lime zest
Light drizzle of warm glaze

Chef Winston’s Tips

Roast first. Glaze second. Finish strong.
Glazing too early can cause burning because of the sugar content.