Recipe by Renee Chernin

Brown Sugar Salmon

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Brown Sugar Salmon
Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Soy - Gluten
50 Minutes
Diets
- Pescatarian

The sweet and salty combination in this recipe complements the natural flavor of the fish.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

Directions

Prepare the Salmon

1.

Combine all the ingredients and marinate in a tightly covered storage container in the refrigerator for 30 minutes to overnight.

2.

Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with foil. Transfer the fish from the container to the baking pan, discarding the marinade. Bake until the center is opaque and flaky, about 20 minutes. Do not overbake.

Tips:

Brown Sugar Salmon will keep in the refrigerator, tightly covered, for up to three days.

About

Recipe by Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.

Recipe tags

baked brown sugar Cooking for the King dairy free fish main dish marinated no mayo no mayonnaise non-dairy pareve parve quick-and-easy Rosh Hashana Rosh Hashanna salmon soy sauce super easy sweet and salty
Brown Sugar Salmon

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