Broiled Salmon with Ginger-Shiitake Glaze

Serves 4

by Tony Rosenfeld
from Big Buy Cooking
Last Edit Date: 12/9/2010 10:11:47 AM

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.

more about:

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

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-high 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.

Serving Suggestions

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

Photo: Maren Caruso

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by msriceandbutter, 8/19/2012This is one of the best recipe ever! It came out very well. I decreased the amount of honey and added some more mushrooms than the recipe called for. Hubby didn't stop saying how great this dish was. This recipe is definitely a keeper at our house!

by marianavaldez, 2/20/2012Wow! I just made this for dinner tonight and it was soo good! The hubby loved it as well and said it was a 5 star keeper. Thanks!!!

by rsantone, 11/26/2011Very tasty and flavorful sauce! We will definitely be making this dish again.

by Sakillets, 10/1/2011Easy and delicious. Spicy but not overwhelming. I'd use it on chicken also. One of the best sauces I have made.

by sasycali, 9/6/2011Loved this! Even my fish hating father enjoyed it. I didn't have any siracha, but threw in a couple shakes of chili pepper flakes and ended up sautéing some carrots and baby bok choy to lay the salmon on top. Yum

by angray8, 1/29/2011I LOVED this recipe! It was easy to make and was absolutely delicious!

by srbarnard, 12/1/2010Loved this recipe. It was easy to prepare and the sauce was deliciously sweet and had the right amount of spice.

by Raayah, 11/5/2010Delicious! The salmon was moist and the sauce was a lovely combination of sweet and savory. It was also simple and quick to prepare.