Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Broiled Salmon with Ginger-Shiitake Glaze

Maren Caruso

Servings: 4

Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.

Ingredients

  • 2 lbs. salmon fillet, skin on
  • 3 Tbs. canola oil, more for the baking sheet
  • 1/4 tsp. ground coriander
  • Kosher salt and freshly ground black pepper
  • 1/2 small red bell pepper, finely diced (about 1/4 cup)
  • 3 scallions, trimmed and thinly sliced (white and green parts separated)
  • 2 Tbs. finely chopped ginger
  • 3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
  • 1/4 cup honey
  • 3 Tbs. rice vinegar
  • 1 Tbs. reduced-sodium soy sauce
  • 1 tsp. Asian chili sauce (like Sriracha)
  • 1 tsp. cornstarch

Preparation

  • Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.
  • Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.
  • In a large (12-inch) skillet over medium heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium-high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.
  • Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

Serve with steamed rice and Stir-Fried Napa Cabbage with Chile and Basil.

Reviews

Rate or Review

Reviews

  • Magster828 | 01/28/2016

    Boyfriend loved it & I loved the idea but I felt it was too sweet with the red pepper and all that honey. If you prefer just a bare hint of sweetness and a more savory flavor, replace a Tbsp or so of the honey with a Tbsp or so of dijon mustard. YUM! Recommend pairing this with Molly Stevens's sauteed spinach w/ shallots (if you do, definitely add additional shiitakes to your sauce)!

  • Russcalot | 01/14/2016

    Wow, did everyone rave. "The salmon is delicious!" Used a little over 6 lbs of salmon for a party of 13. Was asked to make it more often!

  • sherryt88 | 12/07/2015

    Glaze is delicious on chicken! I didn't have any salmon on hand and after reading another reviewer's feedback using it on chicken, I did the same and it was so good! Followed the recipe and instructions as written for the glaze. Cooked and seared chicken breasts on a well heated pan. Sliced chicken and topped with the glaze, served with brown rice for an easy weekday dinner. Delish! Cant wait to try it with salmon!

  • bboatman | 10/18/2013

    Salmon was tender. Delicious topping. Important to let salmon come to room temp before broiling.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks