RecipeStripper

Clean recipe · americastestkitchen.com

Glazed Salmon

Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.

Original recipe: americastestkitchen.com

Yield:
4 servings
Total:
40 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 tablespoons ketchup
  2. 2 tablespoons hoisin sauce
  3. 2 tablespoons rice vinegar
  4. 2 tablespoons light brown sugar
  5. 1 tablespoon soy sauce
  6. 1 tablespoon toasted sesame oil
  7. 2 teaspoons chili-garlic sauce
  8. 1 teaspoon grated fresh ginger
  9. 1 teaspoon light brown sugar
  10. 1/2 teaspoon kosher salt
  11. 1/4 teaspoon cornstarch
  12. 4 (6- to 8-ounce) skin-on salmon fillets
  13. 1/2 teaspoon ground black pepper
  14. 1 teaspoon vegetable oil

Instructions

  1. FOR THE HOISIN GLAZE:

    Adjust oven rack to middle position and heat oven to 300 degrees. Whisk 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 chili-garlic sauce,and 1 teaspoon grated fresh ginger together in small saucepan. Bring to boil over medium-high heat and simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.

  2. FOR THE SALMON:

    Combine 1 teaspoon light brown sugar, ½ teaspoon kosher salt, and ¼ teaspoon cornstarch in small bowl. Pat 4 (6- to 8-ounce) salmon fillets dry with paper towels and season with ½ teaspoon pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
  3. Heat 1 teaspoon vegetable oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
  4. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates. Spoon remaining glaze from skillet onto salmon and serve.