Honey Soy Glazed Salmon
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 salmon filets ((6 to 8 oz / 170 to 225 g per filet))
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup honey
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 ” ginger piece
- 4 cloves garlic
- 2 fresh bay leaves ((or 4 dried bay leaves))
- 2 cinnamon sticks
- 2 whole star anise pods
- 2 tablespoons vegetable oil
- 1 lemon (, juiced)
- green onion (, sliced (for garnish))
Method
- To cure the salmon (Optional): Mix salt and sugar together, and sprinkle evenly over the flesh side of the salmon filets. Let it cure in the fridge for 30 minutes, and no longer than 1 hour. This will fully season the fish and give it a better texture.
- Mix the sauce: While the fish cures, mix the honey, Shaoxing wine, and the light and dark soy sauces together in a medium-sized bowl.
- Prepare the aromatics: place the ginger, garlic, bay leaves, cinnamon sticks and star anise in a small plate.
- Once the salmon is cured, rinse the cure from the fish with cold tap water, and thoroughly dry with paper towels.
- Cook the salmon: Heat the oil in a large skillet over medium-high heat until hot. Carefully place the fish into the skillet, skin side down. Use a fish spatula to press the fish down, one fillet at a time, so the skin gets full contact with the pan. Cook for 3 minutes, until the skin is golden crispy. Flip the fish and immediately pour in the sauce, and add the aromatics. Use a spoon to baste the fish with the sauce while cooking. Cook until the sauce thickens into a glaze. If the sauce is taking a long time to reduce, check the fish after cooking for 3 minutes. Use a fork to check the thickest part of the fish. If it flakes easily, immediately transfer the fish to a serving plate to prevent it from overcooking. And keep cooking the sauce until it thickens.
- Once the sauce is reduced, add the lemon juice and mix well. Remove the aromatics. Pour the sauce over the salmon. Garnish with green onion. Serve hot as a main dish.