Ingredients Jump to Instructions ↓

  1. 6 (4 to 6 oz each) Alaska

  2. Salmon fillets, thawed

  3. 1 can (16 oz.) whole berry

  4. Cranberry sauce

  5. cup Cranberry juice cocktail

  6. cup Soy sauce

  7. cup Dry vermouth

  8. 1 tablespoon Minced garlic

  9. 1 tablespoon Brown sugar

  10. 1 1/2 teaspoon Grated fresh ginger root

  11. 1 teaspoon Asian sesame oil

  12. Vegetable oil, as needed

Instructions Jump to Ingredients ↑

  1. Place salmon in a large, non-reactive pan or dish. Combine remaining ingredients except vegetable oil. Pour marinades over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour.

  2. To cook, remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel. Heat small amount of oil in large skillet over medium-high heat. Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Remove salmon from pan and keep warm. Discard oil from pan. Add reserved marinade. Cook stirring occasionally, until sauce is thickened, 8-10 minutes. Serve salmon fillets with approximately ¼ cup sauce per serving.

  3. From: Linda Magee


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