Honey Soy Salmon Recipe
HONEY SOY GLAZE, MARINATED RED ONION, GRILLED ASPARAGUS
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Ingredients
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Honey-Soy Salmon
Marinated Red Onion
Grilled Asparagus
Method
Marinated Red Onion
Place the thinly sliced red onion in a heatproof bowl or jar.
Stir together rice vinegar, hot water, sugar, and salt until the sugar and salt dissolve.
Pour the pickling liquid over the onions, pressing them down so they are submerged. Let sit at room temperature for at least 15 minutes, or refrigerate up to 2 days. Drain slightly before serving.
Honey-Soy Salmon
Pat salmon fillets dry with paper towels and season lightly with a pinch of salt and pepper on both sides.
In a small bowl whisk together low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Reserve 2 tablespoons of the mixture in a separate bowl (this will be used as a finishing glaze). To the remaining mixture add the cornstarch slurry (mix cornstarch and 1 tsp water) and whisk until incorporated.
Marinate the salmon: place fillets in a shallow dish skin-side down and pour the larger portion of the marinade over them. Cover and refrigerate for 15–30 minutes (no more than 1 hour to avoid curing the fish).
Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, remove salmon from marinade (reserve marinade in pan will be used), place fillets skin-side down and sear without moving for 3–4 minutes until skin is crisp and releases from the pan.
Flip the fillets and reduce heat to medium. Spoon reserved finishing glaze over each fillet. Cook 2–4 minutes more, basting occasionally, until internal temperature reaches 125–130°F for medium-rare to medium (or cook to desired doneness). If glaze needs thickening, pour the reserved marinade with cornstarch into a small saucepan and simmer 1–2 minutes until glossy, then spoon over fish.
Transfer salmon to a plate and let rest 2 minutes. Sprinkle with toasted sesame seeds and sliced green onions before serving.
Grilled Asparagus
Preheat a grill or grill pan to medium-high heat (about 400°F). If using an oven, preheat broiler and position rack 6–8 inches from heat source.
Toss trimmed asparagus with olive oil, salt, and black pepper until evenly coated.
Grill the asparagus in a single layer for 3–5 minutes, turning once, until charred in spots and tender-crisp. If broiling, arrange on a baking sheet and broil 3–5 minutes, turning once.