Glazed Salmon Recipe

Prep and boil

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just fork-tender, about 15–20 minutes depending on size.

Drain and smash

Drain potatoes and let them steam-dry in the colander 2 minutes. Transfer to a baking sheet lined with parchment. Using the bottom of a glass or a potato masher, gently press each potato until flattened to about 1/2-inch thickness.

Season and roast

Preheat oven to 425°F (220°C). Melt 2 tbs butter with 1 tbs olive oil and stir in minced garlic. Brush or spoon the butter-garlic mixture over each smashed potato. Season with 1/2 tsp black pepper. Roast until edges are golden and crisp, about 20–25 minutes. Remove from oven and sprinkle with chopped chives. Taste and adjust salt if needed.

Make glaze

In a small saucepan over medium-low heat, combine 4 tbs honey, 2 tbs Sriracha, 1 tbs soy sauce, 1 tbs rice vinegar, and 1 tsp grated ginger. Warm and whisk to combine, about 2 minutes.

Thicken

Mix 1 tsp cornstarch with 1 tbs water to form a slurry. Whisk slurry into the warm glaze and continue to simmer 1–2 minutes until slightly thickened. Remove from heat and keep warm. (Glaze will thicken a bit more as it cools.)

Season salmon

Pat salmon fillets dry with paper towels. Rub both sides lightly with 2 tbs olive oil, then season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Zest the lemon and reserve half the zest for garnish; cut lemon in half for finishing.

Sear

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs butter. When foaming subsides, place salmon fillets skin-side down and sear without moving for 3–4 minutes until skin is crisp and salmon releases easily from the pan.

Glaze and finish

Flip the fillets and spoon a generous amount of the warm honey-Sriracha glaze over the top of each piece. Transfer the skillet to the oven (or reduce heat to medium-low and cover) and roast until the salmon reaches desired doneness: about 4–6 minutes for medium (internal temp 125–130°F / 52–54°C). Baste once more with glaze before removing. Squeeze the roasted lemon half over the fillets and scatter reserved lemon zest on top.

Segment citrus

Using a sharp knife, remove peel and pith from orange and grapefruit. Working over a bowl to catch juices, cut between membranes to release segments. Reserve any juice collected for the dressing.

Make dressing

In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp honey, reserved citrus juice, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble salad

Place 5 cups baby arugula in a serving bowl. Add citrus segments and 1/4 cup thinly sliced red onion. Drizzle with dressing and toss lightly just before serving so arugula remains crisp.