Glazed Asian Style Salmon Fillet Food

ASIAN GLAZED SALMON

Steps:

• Place the sugar, soy sauce, hoisin sauce, ginger, a dash of red pepper flakes, garlic and lime juice in a nonreactive saucepan.
• Bring the mixture to a boil, reduce the heat to medium and cook for 15 to 20 minutes or until the sauce forms a glaze.
• Set aside.
• Preheat the broiler.
• Place the salmon on a broiler pan and baste with the sauce.
• Let sit for 15 minutes.
• Broil them until cooked through, about 8 minutes, basting again with the glaze.
• Remove the salmon from the heat and baste once more with the glaze before serving.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

SIMPLE ASIAN GLAZED SALMON

Steps:

• Preheat oven to 425°F.
• Combine brown sugar, dijon, soy sauce and rice vinegar in small bowl.
• Mix until sugar is dissolved.
• Place salmon on baking sheet and brush with glaze mixture.
• Bake at 425 F for approximately 15 minutes or until done, brushing with glaze several times during baking.
• If desired, broil for 1 minute to caramelize glaze.

ASIAN GLAZED SALMON

Steps:

• Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.
• Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.
• Preheat the broiler.
• Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.
• Remove the salmon from the heat and baste once more with the glaze before serving.

GLAZED ASIAN-STYLE SALMON FILLET

Steps:

• In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

PLANKED ALASKA SALMON WITH ASIAN GLAZE

Steps:

• Soak wood plank in water 30 minutes to 2 hours. Blend maple syrup, ginger, lime juice, soy sauce and garlic. Brush or spoon 1/2 to 1 teaspoon glaze on each Alaska Salmon portion or all onto large fillet/salmon side. Let the salmon rest 5 minutes before cooking. Heat grill to medium-high heat. Pat wood plank with paper towels and spray-coat or lightly oil one side. Place green onions on plank; top with salmon. Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.
• *Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired.

SALMON FILLET WITH SOY GLAZE

Steps:

• Preheat oven to 450°F. Line bottom of a broiler pan with foil, then oil rack of pan.
• Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes.
• Arrange salmon, skin side down, on rack of broiler pan and pat dry. Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling. Brush salmon generously with some of remaining glaze. Let stand 5 minutes, then brush with more glaze.
• Roast salmon in middle of oven 10 minutes. Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes.
• Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush.

GLAZED SALMON FILLET

Steps:

• In a small bowl, combine the first five ingredients. Remove 1/2 cup to a saucepan; simmer until heated through. Set aside remaining mixture for basting. , Sprinkle salmon with lemon-pepper. Moisten a paper towel in cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill with skin side down. , Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce.

GLAZED SESAME SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
• Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.