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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.

This recipe is excerpted from Big Buy Cooking.


  • 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.

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


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Reviews (13 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.

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