Most types of seafood take well to baking. It’s a versatile cooking method that allows you to serve the fish simply, as here, or add a sauce.
2 each 1½ -pound center-cut salmon fillets
¼ cup (½ stick) unsalted butter, melted
3 tablespoons golden brown sugar (*see Kaye’s note)
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1. Line a large baking pan with foil. Arrange fish, skin side down, in single layer on foil. Mix butter, brown sugar, soy sauce, lemon juice and wine in bowl. Pour over fish. Cover; chill at least 1 hour and up to 6 hours.
2. Preheat oven to 400ºF. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
3. Arrange salmon on platter; serve.
Kaye’s note: The sugar to protein ratio in this recipe is very low in spite of the 3 tablespoons of brown sugar. Being super-sugar-sensitive I was concerned but have not encountered trouble with this recipe. However, if you are concerned reduce the sugar to 1½ tablespoons or substitute with the artificial sweetener of your choice.