I’m always looking for new ways to cook Salmon. Glazes are a quick way to add a lot of flavor and this glazed salmon recipe does exactly that. It combines many ingredients from the Asian aisle of your supermarket, as well as a bit of ketchup and brown sugar. Instead of the ketchup you can use all Hoisin sauce (4 Tbsp. instead of 2) if you’d prefer.
This recipe comes from Cooks Illustrated magazine and the original recipe includes searing the salmon first on the stove top and then finishing it in the oven. Searing the salmon creates a wonderful crisp crust but, quite honestly, you can skip that step, streamline your efforts and still serve a terrific dinner by just covering the salmon with the glaze and broiling it. That’s what I’ve done here. In a future post I’ll introduce crispy salmon that is best served on its own (no glaze or sauces).
Asian Glazed Salmon (glaze recipe from Cooks Illustrated, Jan/Feb 2011)
- 2 Tbsp. ketchup
- 2 Tbsp. hoisin sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. light brown sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. toasted sesame oil
- 2 tsp. Asian chili-garlic sauce
- 1 tsp grated fresh ginger
- 4 salmon fillets, 6 to 8 oz. each
- Whisk ingredients together in a small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.
- Meanwhile, spray a broiler pan with non-stick cooking spray. Place your oven rack 6 to 8 inches from the top heating element (in my oven that is the second to top rack).
- Pat each salmon dry with paper towel and then place on the broiler. Season with salt and pepper. Spoon enough glaze over each fillet to cover completely, spreading with a knife or the back of a spoon.
- Broil fish 6 to 10 minutes depending on the thickness of your fillet (rule of thumb for fish is 10 minutes per inch). If you are unsure, check fish after 6 or 7 minutes, cutting into one fillet to check for doneness.
- Plate and serve.