Remember back when we made kabobs and I mentioned that one of the ingredients is always in my fridge? The Makoto ginger dressing has been a nice addition to many of my recipes for years—and this is one of my favorites! I’ve been making it for a while now, and have learned some tricks along the way—and I’m happy to share them with you here!
In a small bowl, mix together the brown sugar, Dijon mustard and ginger dressing. Sprinkle salt and pepper on the salmon fillets. Line a broiler pan with aluminum foil pieces for each salmon fillet. Spray with cooking spray and place the fillet in the center of its foil. Fold the sides of the foil up around the salmon—not so tight as to wrap it, but snug—this will catch the glaze mixture, keeping it from dripping off the top of the salmon and burning in the oven. (I’ve learned the hard way that brown sugar will smoke up your whole kitchen if it burns!) Broil the salmon for 8-10 minutes, until the center of the salmon is a lighter pink. Serve as is or with tartar sauce!
*I don’t care for skin on my salmon—if you want yours skinned, simply ask the butcher at the meat counter! They can take care of that for you while you do the rest of your shopping—and it’s one less thing to worry about!
If I’m in a pinch for time—which is almost always the case—I throw together some teriyaki noodles and cook those while the salmon is broiling. It’s a great meal for the whole family, finished and on the table in less than 20 minutes!