Glazed Salmon

By dkanon

Ingredients

• Asian Barbecue Glaze:
• 1 t light brown sugar
• 1/2 t kosher salt
• 1/4 t cornstarch
• 4 center-cut skin-on salmon fillets, 6 to 8 ounces each
• ground black pepper
• 1 t vegetable oil
• 1 recipe glaze
• 2 T ketchup
• 2 T hoisin sauce
• 2 T rice vinegar
• 2 T light brown sugar
• 1 T soy sauce
• 1 T toasted sesame oil
• 2 t Asian chili-garlic sauce
• 1 t grated fresh ginger
• Pomegranate-Balsamic Glaze:
• 3 T light brown sugar
• 3 T pomegranate juice
• 2 T balsamic vinegar
• 1 T whole grain mustard
• 1 t cornstarch
• pinch cayenne pepper

Details

Adapted from keyingredient.com

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
Heat 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.
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 and serve.

Asian Barbecue Glaze:

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.

Makes about 1/2 cup

Pomegranate-Balsamic Glaze:

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

Our fruity, tangy glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.

Makes about 1/2 cup