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Broiled Salmon with Ginger-Shiitake Glaze

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Serves 4

  • by Tony Rosenfeld from Big Buy Cooking

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.

  • 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 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

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

This 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!

Wow! 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!!!

Very tasty and flavorful sauce! We will definitely be making this dish again.

Easy and delicious. Spicy but not overwhelming. I'd use it on chicken also. One of the best sauces I have made.

Loved 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

I LOVED this recipe! It was easy to make and was absolutely delicious!

Loved this recipe. It was easy to prepare and the sauce was deliciously sweet and had the right amount of spice.

Loved this recipe. It was easy to prepare and the sauce was deliciously sweet and had the right amount of spice.

Delicious! The salmon was moist and the sauce was a lovely combination of sweet and savory. It was also simple and quick to prepare.

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