Salmon Glaze Recipe with Jaggery

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For millennia — well before the evolution of Homo sapiens — salmon prospered. Swimming upstream against the depleting forces of modern civilization, human greed has claimed its wild genome, its clan, its tribes, its genetic diversity, and nearly eliminated a once self-sustaining powerful ocean species. With human predators swamping the oceans with millions of toxically farmed unfit salmon, native Atlantic salmon is almost extinct and has been replaced with a dangerous imposter: farmed salmon. Farmed salmon contains almost five times more toxins than any other foods, usually in the form of pesticides or flame-retardant chemicals known to induce infertility, birth defects, diabetes, and other neurological disorders. In other words, farmed salmon is an unmitigated disaster, both from an environmental perspective and a health perspective. Go for the wild stuff.

Makes 2-3 servings | 30 minutes

  • 12 oz wild salmon fillet

  • 1 tablespoon of ghee (or butter)
  • 1 tablespoon chopped jaggery
  • 1 tablespoon dry ginger purée
  • 1 teaspoon minced garlic

  • 1 tablespoon chili powder

  • 1 teaspoon salt
  • 1 zucchini cut into thin long slices
  • Pinch of salt and pepper
  • Drizzle of ghee
  • Sesame seeds for garnish


1. Mix the salmon with ghee, jaggery, ginger, garlic, chili, and salt. Set aside & marinate for between 20 minutes to 3 hours.

2. Preheat the oven to 450F. On a parchment or foil-covered baking sheet pan, spread the zucchini slices into a thin layer. Sprinkle salt, pepper, and ghee (or butter) over it.

3. Lay the marinated salmon piece directly on top of the sliced zucchini, making sure the marinade on the salmon has spread evenly from top to bottom. Bake in the oven for 5-6 minutes or until the salmon surface appears cooked. Turn the oven off.

4. After 5-7 minutes, take the salmon out and let it rest for 2-3 minutes before serving. Garnish with sesame seeds.

Notes & Variations

  • Jaggery is unrefined palm sugar — substitute with brown sugar or coconut sugar.
  • This salmon tastes good room temperature or even cold the next day.
  • Instead of zucchini, use very thinly sliced potato or onions.

Tags: Healthy Recipes, Sunday Dinner Ideas, International Cuisine

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Written By

Anita Jaisinghani

Anita Jaisinghani is a renowned chef. For more information on Anita, visit her online here. See Full Bio

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