Simple Asian Glazed Salmon Food

ASIAN GLAZED SALMON

Steps:

• To a small saucepan, add 3 tablespoons fish sauce, ½ teaspoon black pepper, scant ¼ teaspoon five-spice powder and 3 tablespoons honey. Turn on the heat to medium and stir to combine the ingredients. Let the sauce simmer for a couple minutes or until it is bubbling all over the surface as in the video. Transfer the sauce to a bowl and set aside.
• Heat a pan over medium heat. Sprinkle small pinches of salt and black pepper over the salmon fillets. Once the pan is hot, place the salmon fillets skin-side down and sear for 3-4 minutes, then flip and cook the other side for 1-2 minutes.
• Remove all the oil from the pan. You can use a spoon to do this, or temporarily take the salmon out of the pan to discard the oil and then put the salmon back to the pan.
• Pour the sauce into the pan and give it about 20 seconds to simmer gently. Place the fillets skin side down and use a spoon to baste them with the sauce for a few more minutes.
• Transfer the salmon with all the sauce to serving plates and serve right away.

20-MINUTE ASIAN SALMON

Steps:

• Heat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil.
• In a small saucepan, whisk together the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
• Heat the glaze over medium-low heat, whisking often, for 2-3 minutes, until it thickens into a syrup. Remove from heat.
• Broil the salmon until opaque and cooked through, about 5 minutes.
• Remove the cooked salmon fillets onto a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.

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.

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.

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

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.

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.

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.