Sweet & spicy glazed salmon
Sweet & spicy glazed salmon
OK here we go…here is the recipe. Really quick, easy and tasty!
(give yourself some advance time for the prep/marinade)
Marinade:
Take equal parts honey and chili garlic sauce (I bought Huy Fong Foods, Inc. brand), thin it a tiny bit with some soy sauce, and whisk it all together, then pour into in a baking dish or flat storage container (if you’re having any difficulty with the honey, zap the whole mixture in the micro for 15 seconds).
Prep:
Place the fish pieces skin-side-down in the marinade and refrigerate at least 1 hour – longer just makes the sauce soak into the fish a lot more and you get really tender and flavorful fish.
Heat up your broiler and make sure your rack is 5-6″ from the broiler heat source.
Remove fish from marinade with tongs and shake off excess marinade, place fish skin-side-down on a cookie sheet lined with foil (you can spray it with cooking spray if you want, I didn’t, the fish did not stick one bit after cooking). Throw out the sauce,if fishy tasting sauce isn’t your thing. Make some more while the fish broils (about 1/3 of what you made for the marinade).
Broil:
Broil 6-10 minutes until the fish is opaque and the glaze on top is bubbling (a bit of crisping or charring on the edges is good). Take out and add reserved glaze right over the top and serve – tastes good with sliced green onions on top, if you like – I was out. Goes well with rice, broccoli, pretty much any green veggie.
Notes:
I marinated the salmon overnight and the fish turned out really tender and flavorful—pieces that yielded perfect bites with minimal pressure from the fork.
Newbs wanting to try to make salmon at home for the first time – this was foolproof. Also, if you’re NOT into fishy-tasting fish (I know, I’m one of those people), this is PERFECT for you. And despite the sticky, sweet, sound of it, clean up is EASY — when you remove the foil from the baking sheet, you’re done.
No Comments
Leave A Comment
Haha “fishy tasting fish”
Nice job:)
Thanks!
Yes, we’re weird – We don’t like our fish to be fishy
This looks awesome! I love salmon….but, not so keen on that chili sauce, any suggestions for a substitute?
I don’t know what I could recommend for a substitute, sorry. I guess you could leave it out and just use a tiny bit of crushed red pepper for a bit of heat and tang? I centered the dish around the sauce, so I don’t know what to tel ya, Belle Femme
That sauce is just plain too hot for me…lol….but its an awesome recipe Bobbi Jo Woods
Sorry! I’d just leave it out and maybe add some minced garlic and grated ginger to the honey/soy mixture, at least that way you get some zip without heat.
I can try that…lol…
You can substitute any “glaze” you like… Teriyaki, brown sugar and soy, balsamic and miso… Lots of combinations. Really you are looking for some sugars to caramelize with the fish and give it a nutty, sweet BBQ like flavor profile at the top note…
I wasn’t going to go that far, but OK
Of course it’s ok… I know what I’m doing. 🙂
I actually didn’t say it was OK
I should edit the recipe to say – If you don’t like the hot stuff, you’re on your own – I’d rather not tell people what to put on their fish, ’cause I don’t know your tastes – or you can go circle Billy and follow his cookin’ page.
I didn’t ask.
Just a a helpful fish hint…haha
Tried this for grilled pork chops today. Had with steamed rice and veggies. Delicious, would try again.
Mmmmmmmm!
I don’t have a grill but YES, that definitely came to mind