After using half of my whole salmon to make Salmon Chowder, I used the second half to make this delicious glazed salmon with an Asian barbecue glaze. Chris Kimball replaces the super-heated broiler for a very low 300-degree oven, which is gentler on the fish and provides a much wider window to avoid overcooking. To still give a delicious crust, sear the salmon in a non-stick skillet. Also instead of multiple bastings that dripped off, this recipe applies a dry coating to the salmon that helps the sauce adhere; plus it aids in quicker caramelization. And the Pièce de résistance; the whole meal can be ready in under 30 minutes. A delicious mid-week change of pace; 4-stars.
- Chris Kimball says to sear the salmon for 1 minute; but it took 2 minutes for mine to form a proper crust. Perhaps I didn’t let the pan properly pre-heat; I am always worried about the toxicity of pre-heating a non-stick pan too long.
- I accidentally messed up the directions slightly. The glaze was supposed to go on the fish before it went in the oven. I noticed afterwards, so spooned it on and put the salmon back in the oven for another few minutes. The fish still turned out delicious, but I think that it would have been better if I properly followed the recipe. In my case it was okay, because my family will only eat the fish if it’s slightly overcooked.
- While Chris Kimball says to spoon the glaze onto the salmon, I’d recommend brushing it on. That would have allowed me to get the sides, rather than only the top. However, he is also clear that you should only glaze the parts of the fish that are coated with sugar/salt/corn starch mixture.
Rating: 4 stars.
How much work? Low.
How big of a mess? Low.
Start time 5:20 PM. Finish time 6:00 PM.
2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger
1-1/2 teaspoon brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon cornstarch
1 center-cut salmon fillets (about 1-1/2 to 2 pounds total)
Freshly ground black pepper
1 teaspoon vegetable oil
- Combine all ingredients in small saucepan; whisk until combined. Over medium-high heat, bring the sauce up to boil, then reduce heat to maintain a simmer for 3 minutes. Remove pan from burner and cover to keep the sauce warm until you are ready to put the salmon in the oven.
- Preheat your oven to 300-degrees, and set an oven rack in middle position. In a small bowl, stir together brown sugar, kosher salt and cornstarch. Use a sharp chef’s knife to cut your salmon filet into 4 equally sized pieces. Use paper towels to dry the salmon’s surface. Grind some fresh black pepper on the meat-side, then evenly sprinkle the sugar/salt mixture. Rub into fish so that it evenly covers the meat.
- Add 1 teaspoon vegetable oil to 12″, oven-safe, non-stick skillet. Place over a medium-high burner and pre-heat until it just begins to smoke. Sear salmon, skin-side up, for 2 minutes until forms a browned crust. Use tongs to skip the fish steaks and cook with the skin-side down for 1 to 2 minutes.
- Remove skillet from burner and evenly coat the glaze over the exposed meat. Put skillet in pre-heated oven and bake from 10 minutes. When done, the thickest part of the fish should read 150-degrees on an instant-read thermometer.
- Place cooked salmon on individual serving plates and pass any remaining glaze separately.