Dijon Soy Glazed Salmon Recipe

Make the glaze

In a small bowl whisk together Dijon mustard, soy sauce, brown sugar, rice vinegar, minced garlic, lemon juice, oil, black pepper and 1/4 tsp salt until smooth and slightly glossy.

Marinate

Place salmon fillets in a shallow dish or zip-top bag. Pour two-thirds of the glaze over the fillets, reserving the remaining third for basting and finishing. Coat evenly, cover and refrigerate 20–30 minutes (no more than 1 hour).

Cook the salmon

Preheat oven to 425°F (220°C) if roasting, or heat a large nonstick or cast-iron skillet over medium-high for pan-searing; alternatively preheat a grill to medium-high. Pat salmon lightly with paper towel to remove excess marinade (leave glaze clinging). Season skin with remaining 1/4 tsp salt. For oven: place fillets skin-side down on a parchment-lined sheet pan and roast 8–12 minutes depending on thickness until internal temp reaches 125–130°F for medium (carryover will bring to 130–135°F). In skillet: add 1 tsp oil, place fillets skin-side down and cook 4–6 minutes until skin is crisp; flip carefully, baste with reserved glaze and cook 2–4 minutes more until 125–130°F. On grill: oil grates, grill skin-side down 4–6 minutes, flip and baste with glaze, cook 2–4 minutes more.

Finish & glaze

During the last minute of cooking brush remaining glaze over the tops and, if desired, place under a hot broiler 30–60 seconds to caramelize slightly (watch closely to avoid burning). Remove salmon and let rest 2–3 minutes before serving.

While salmon marinates, warm 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add chopped kale and toss to coat. Cook, stirring, 3–5 minutes until kale is wilted but still bright green and tender. Stir in lemon juice, grated Parmigiano Reggiano, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

In a small bowl whisk together olive oil, red wine vinegar, honey, minced shallot, 1/4 tsp salt and 1/4 tsp pepper. Add halved tomatoes and toss gently. Let sit at room temperature for 10 minutes to develop flavor. Drain excess liquid before plating if necessary.

Whisk together mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, paprika, 1/8 tsp salt and 1/8 tsp pepper until smooth. Taste and adjust acidity or heat. Chill until ready to serve.

Divide warm Parmigiano Reggiano kale among 4 plates. Place a glazed salmon fillet on top of each bed of kale (or to the side if preferred). Spoon a small mound of vinaigrette tomatoes alongside. Add a dollop of remoulade if using and garnish with chopped parsley and a lemon wedge. Serve immediately.