Sweet Glazed Salmon * Recipe

Prep the salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/4 tsp per side) and evenly sprinkle the freshly ground black pepper. Let sit at room temperature while you make the glaze, about 10 minutes (no more than 20).

Brush a thin film of neutral oil on the skin side and a little on the flesh side to prevent sticking and promote even browning.

Make the glaze

In a small bowl or measuring cup, combine soy sauce, mirin, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk until honey and brown sugar begin to dissolve and the mixture is homogeneous.

Thicken the glaze

In a separate small bowl, mix cornstarch with cold water to form a smooth slurry. Transfer the soy-honey mixture to a small saucepan and bring to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and simmer for 1–2 minutes until the glaze thickens slightly and becomes glossy. Remove from heat and let cool slightly. The glaze should coat the back of a spoon; it will continue to thicken as it cools.

Pan-sear method (recommended for crisp skin)

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl to coat. Place salmon fillets skin-side down in the pan (do not overcrowd; cook in two batches if needed). Press gently on each fillet for 10 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes, until the skin is crisp and the edges of the flesh are opaque about one-third up the fillet.

Flip the fillets carefully and reduce heat to medium. Spoon or brush about half of the warm glaze over the flesh side of the salmon. Cook for an additional 2–3 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C). For well done, cook 3–4 minutes more. If the glaze begins to burn, lower the heat slightly and remove the pan from direct high heat briefly.

In the last 30–60 seconds of cooking, spoon the remaining glaze over the top to build a sticky, shiny finish. Tilt the pan and use a spoon to baste repeatedly so the glaze caramelizes lightly without burning.

Preheat the broiler and position a rack 6–8 inches from the heat. Line a baking sheet with foil and oil lightly or use a parchment-lined sheet. Place seasoned salmon skin-side down on the sheet.

Brush the salmon with half the glaze. Broil for 6–8 minutes depending on thickness until the edges are opaque and the top starts to brown. Remove from broiler, brush with remaining glaze, then return under the broiler for 30–60 seconds to set the glaze. Watch closely to avoid burning.

Transfer salmon to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lemon or lime wedges on the side for squeezing if desired.

Leftover glaze can be warmed and served as a sauce alongside. Refrigerate leftovers in an airtight container for up to 2 days.