Saumon laque_la Perruche

Soy/Cassonade brown sugar glazed salmon

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  • Servings 6 people
  • Prep : 20 minutes
  • Cooking : 15 minutes
Saumon laque_la Perruche


  • 1 kg salmon fillet
  • 90 ml soy sauce
  • 45 g la Perruche Cassonade brown sugar
  • 20 g golden sesame seeds
  • 1 lemon
  • 1 lime
  • 1 orange


  1. Preheat the oven to 200°C.
  2. Wash the citrus fruit and cut into thin slices.
  3. Dissolve the la Perruche Cassonade brown sugar in the soy sauce using a small saucepan.
  4. Bring to a boil, reduce by 1/3.
  5. Place the salmon fillet on a baking sheet lined with baking paper.
  6. Brush generously with soy/brown sugar glaze using a brush.
  7. Arrange the citrus slices on top and bake for 15 minutes.
  8. Once out of the oven, brush the salmon again and sprinkle with sesame seeds.
  9. Serve hot.

Chef's tip

You can use reduced-salt soy sauce for this recipe. The saltiness increases during reduction

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