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Glazed Roasted Salmon


COMBINE ginger, vinegar and 1/4 cup syrup in large re-sealable flat container.

ADD salmon, skin side up, to ginger mixture. Cover tightly and marinate in refrigerator 30 minutes.

REMOVE fish from marinade. Preheat oven to 450° F. Place jelly roll pan in oven 5 minutes

CAREFULLY remove pan from oven. Place fish in pan, skin side down; add shallots. Sprinkle with salt and pepper. Drizzle fish with 1 Tbsp. syrup.

BAKE 10 minutes. Remove from oven and drizzle with remaining 1 Tbsp. syrup. Return to oven and bake 8-10 minutes or until fish flakes easily when tested with a fork.

SPRINKLE with parsley, if desired.





2 Tbsp. fresh ginger, peeled, grated or finely chopped

1/4 cup white wine vinegar

1/4 cup + 2 Tbsp. Mississippi Belle® Pancake Syrup, divided

2-1/2  pounds fresh salmon fillet, skin on

6  small shallots, peeled, halved lengthwise

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup fresh parsley, chopped (optional)

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