Reasons to choose glazed salmon
Preparing glazed salmon is very easy because the sauce only requires a few ingredients. The fish stays tender on the inside while the glaze thickens into a rich coating during the cooking process. It provides a reliable result every time whether you are cooking for family or guests. The heat of the pan caramelises the honey to give the salmon a lovely colour and deep flavour.
Follow these 4 steps for glazed salmon
Prepare the sauce: Mix the honey, soy sauce, crushed garlic and ginger together in a small bowl. Stir the ingredients well until the honey has fully combined with the liquid. This mixture will serve as the flavour base for your glazed salmon. Set the bowl aside until the fish is ready for the pan.
Sear the fish: Heat the olive oil in a large frying pan over a medium heat. Place the fillets in the pan with the skin side facing upwards to start. Cook the fish for about three minutes until the surface is golden brown. Carefully turn the fillets over so the skin side is now at the bottom.
Add the glaze: Pour the honey and soy mixture into the hot pan around the fillets. Let the liquid bubble and simmer as it starts to reduce into a thicker sauce. Use a spoon to pour the hot glaze over the top of the glazed salmon several times. This ensures the fish is coated evenly with the sweet and salty sauce.
Finish and serve: Continue cooking for another three minutes until the glaze is sticky and the fish flakes easily with a fork. Monitor the heat to ensure the sugar in the honey does not burn. Remove the pan from the heat once the sauce has reached your desired thickness. Serve the salmon immediately while it is hot and fresh.
Good advice for glazed salmon
Always make sure the frying pan is hot before you add the fish to prevent sticking. If the sauce becomes too thick before the fish is cooked, add a small splash of water to the pan. Avoid moving the fillets too much during the initial searing process to help form a nice crust. This technique creates the best texture for your glazed salmon.
Using fresh garlic and ginger will provide the most vibrant flavour for the sauce. You should take the fish out of the fridge about ten minutes before cooking so it reaches room temperature. This help the centre of the salmon cook at the same speed as the outside. Always watch the glaze closely at the end as the honey can darken very quickly.
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swedish meatballs or
grapefruit with sugar.
