Glazed Salmon Recipe with Asian Flare

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).

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Orange Glazed Salmon with Carmelized Onions

We had this orange glazed salmon last night and it was a feast for the eyes and mouth!  The caramelized onions, which sit atop the crispy fish, are so easy to make as well as the perfect accompaniment for the fish.  Although easy enough for weeknight fare, I know this will fast become one of my ‘company dishes’.

This recipe, from 2008, came from a magazine called Cooking Pleasures.  The recipe needed a few changes to give the glaze more sticking power and deeper flavor.  The recipe below is the one I’ve adapted.

Keys to success for this glazed salmon recipe:  1) Caramelized onions are sweeter than sauteed because of the caramelization process which brings out an ingredient’s natural sugars.  Sweet onions will work best in this recipe because of their naturally higher sugar content.  But you can use regular cooking onions too. Simply taste it after they’ve been cooked and if they aren’t sweet enough add 1 tsp. of brown sugar to the pan, stir and cook for another minute or two, and then taste again.  2) Reducing the sauce is important, otherwise it will not be thick enough to adhere well to the fish.  Reducing, like caramelization, is another technique to concentrate flavors.

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