Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.
Gather Your Ingredients
Hoisin-Ginger GlazeKey Equipment
Before You Begin
Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake the salmon as directed in step 3. If using wild salmon, cook it until it registers 120 degrees. This recipe also works well with our Soy-Mustard Glaze, Pomegranate-Balsamic Glaze, and Orange-Miso Glaze.
Instructions
1.
FOR THE HOISIN GLAZE: Adjust oven rack to middle position and heat oven to 300 degrees. Whisk ketchup, hoisin, rice vinegar, brown sugar, soy sauce, sesame oil, chili-garlic sauce, and 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 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.
3.
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.
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.
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