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Under 30 Minutes

Soy-Glazed Salmon

This recipe is from Anne Ford, of Palo Alto, California.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 4
Soy-Glazed Salmon

Source: Everyday Food, March/April 2003


  • 1/4 cup packed light-brown sugar
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine, or water
  • 2 pounds salmon fillet
  • Lemon wedges, for serving


  1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

  2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

  3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Reviews (30)

  • mrietze 14 Oct, 2014

    Simple, quick and easy! Made a couple of changes based on what was on hand. Used low sodium soy sauce instead of soy sauce and used 1 tablespoon of rice wine vinegar instead of regular white wine. Also added some fresh grated ginger. Would definitely reduce the amount of olive oil next time as other reviewers suggested. Great flavor!

  • Iannucci14 13 Jul, 2013

    Easy and Delicious!

  • opie73 15 Jun, 2013

    We had this tonight. It was very good. I added potatoes and okra as sides. Made for a lovely meal.

  • Fluteloops8 20 Jan, 2013

    My hubby added this to his list of favorites! Quick, easy, and delicious!!!

  • tanya_great 19 Jan, 2013


  • belliekel 23 Aug, 2012

    I am not a huge fan of salmon, but I really like this recipe. it had excellent flavor. I can now enjoy my salmon like the rest of the world!

  • helenalor91 6 Jun, 2012

    I normally shy away from sweeter recipes but this salmon recipe was a wonderful surprise! I pulled the ingredients and enjoyed a delicious meal.

  • kimstater 30 Jan, 2012

    This is excellent! We tried without the wine. Also added fresh ginger.

  • latha880 4 Oct, 2011

    this was awesome the kids loved it too

  • kerrygwaltney 4 Oct, 2011

    Whole family loved this. Did not have any wine, but it was still good. Will use wine next time.

  • xrcm85 8 Aug, 2011

    "This recipe is from Anne Ford, of Palo Alto, California." You think Martha sits here and writes them all herself? Read next time.

    With that said, this recipe is awesome and the wine makes it. The kids loved it.

  • vhudson 28 Jul, 2011

    This has become my go-to recipe for Salmon. Instead of using the lemon juice, I substitute a 1/4 cup orange juice. I also add a little cornstarch to the glaze so it thickens up a bit when cooking, making it more of a sauce. It's fantastic!

  • Manal4 21 Jun, 2011

    I forgot to say that I didn't use wine and it was perfect.

  • Manal4 21 Jun, 2011

    I tried this recipe and it's really delicious that I'm gonna make it more often, it's very easy, tasty and does's leave strong smell in the kitchen like the stove making recipies.
    Thank you Martha for sharing this recipe.

  • vjny05 27 Jan, 2011

    This is really delicious. Quick, easy and I had most of the ingredients on hand. I substituted limes for lemons and served it with couscous. Yum! I also added some ginger ?

  • lammypie 18 Jan, 2011

    PS....It's called SOY-Glazed Salmon!!!!!!!!!

  • lammypie 18 Jan, 2011

    PS....It's called SOY-Glazed Salmon!!!!!!!!!

  • EstherWhittle 18 Jan, 2011

    This recipe is inedible for someone allergic to soy. It looks horrible with all that black pepper coving up the flavors of the fish. I give this dish a total thumbs down.

  • HappyFloridaMom 25 Sep, 2010

    This is my go-to salmon recipe. I love it. I always put it under the broiler for a few minutes after it's finished baking. It makes it a little crispier.

  • Realpower 3 Aug, 2010

    I love this, salmon is not really my favourite, but i am definately going to try this..
    I will let u know how it turns out

  • paddler 30 Apr, 2010

    Never felt compelled to comment until now. This is a GREAT recipe -- easy and delicious. Made it twice in one week. I subbed Cooking Rice Wine, and stopped the cooking at 15minutes. Perfect.

  • Alexie 14 Apr, 2010

    Very easy recipe and my family enjoyed it! Served it with steamed rice and roasted asparagus. Will make again!

  • evabearmail-martha 31 Mar, 2010

    This fish was delish! Good flavor and easy to make. I will make again with minor changes. I don't think I will use as much oil as the recipe calls for next time, and I will try rice wine instead of regular white wine.

  • Creative_Cook_from_CT 30 Mar, 2010

    This was a really great recipe and incredibly easy. The whole family loved it, and I had one leftover piece of salmon chilled on salad the next day - fabulous!

  • lindalipscomb 30 Mar, 2010

    I don't get the thing about lemon and fish. Years ago, before refrigeration and modern cooking, lemon was used to MASK the flavors of the fish, which were, well, fishy! Now, the fish is generally fresh, and tastes sweet and nutty. Why make it taste like lemon, when you have gone through all of that trouble to make a wonderful tasting glaze?

  • Trickytran 26 Mar, 2010


  • debrymer 15 Feb, 2010

    How much cayenne? That sounds like a great addition.

  • saiber13 15 Feb, 2010

    Could you please add fat and calorie content to your recipes.

  • denisejacobs 14 Mar, 2008

    The original version of this recipe included cayenne pepper. I really don't like salmon but I'll eat it this way, with the cayenne. It is awesome!!!!

  • marg0029 5 Feb, 2008

    I got the recipe today and i tried it for dinner... it was just delicious! my hubby loves it very much... he cant stop appraising it :) so easy to make... reduce the oil just a little bit to make it more caramelized...(using top grill)
    Will make this again soon....:p

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