Coriander Soy Sauce and Agave Salmon Recipe
by Alina Orozco
The combination of sweet and tangy flavors of this soy sauce, agave and coriander glaze make this salmon recipe an easy favorite.
Why You Should Make this Salmon Recipe with Soy Sauce and Agave
I make this coriander agave glazed salmon recipe almost weekly. It’s tasty, flavorful and easy to prepare. The glaze is so delicious and pairs so well with the salmon that this recipe truly deserves a spot on your weekly meal rotation.
At the same time, it’s such an easy and delicious recipe that it’s great to save it for your next dinner party—impressive, tasty and easy to prepare and serve.
What You Need to Make This Agave Salmon Recipe
- salmon fillets
- soy sauce
- agave nectar
- ground coriander
- lemon
How to Make a Healthy Salmon Recipe
Here is how I used to make the fish: heat oil in the non-stick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired.
Lately, I’ve been broiling it instead.
Broiling the fish gives it that crispy top and juicy middle. And it’s a healthier option since you’re using less oil.
To broil, place the fillet(s) into your broiler at 500 degrees for 10-12 minutes. You want to keep an eye on the fish, so that the glaze does not burn . If pieces are too thin, I sometimes cover the thin edges with foil, and then uncover them once there are 5 minutes of cooking left.
Coriander Soy Sauce and Agave Glazed Salmon Recipe
Ingredients
- 2 5oz Salmon Fillet
- 5 tbs soy sauce
- 1 tbs agave nectar or honey
- 1 1/2 tsp ground coriander
- 1 lemon
Instructions
- Start by making the glaze. Add soy sauce, agave and coriander to a non-stick pan and bring to a simmer, mixing constantly. Once the sauce thickens, take it off the heat.
- Then prepare the salmon. Always wash and pat dry your fish. Typically, I would salt and pepper before cooking the salmon, but with the glaze it's not necessary. Brush a thin layer of he cooled glaze over the salmon. (Reserving half of the glaze for later).
- To broil the salmon, place the fillets into your broiler at 500 degrees for 10-12 minutes. You want to keep an eye on the fish, so that the glaze does not burn. If
- Once the fillet is cooked, drizzle with the remaining sauce and serve.