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Salmon With Sweet And Spicy Glaze

My wife Mary Ann greatly enjoys a dish called barbecued salmon. It’s sort of a cross between smoking and grilling, with higher heat than you’d use for lox-style smoked salmon. It can be served hot or cold, usually with a sweet glaze with some zing. Someone gave me a side of salmon from an Alaskan trip a few years ago, and here’s what I came up with in this direction (after a few tries).

When you buy the salmon, look for the pieces that are rather thick and short, and avoid those that clearly come from the tail section. You want uniform thickness–and pretty thick pieces, at that. If Pacific salmon or wild-caught Atlantic salmon are available, that’s what you want.

  • Glaze:
  • Juice of one orange, strained
  • 3 Tbs. honey (coat the measuring spoon with oil first)
  • 1 Tbs. cane syrup (same spoon as above)
  • 1 Tbs. salt-free Creole seasoning
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1 tsp. Tabasco Caribbean-style steak sauce or Pickapeppa
  • 1/4 cup white wine, preferably off-dry or even sweet
  • 1 Tbs. soy sauce
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. lemon juice
  • 4 salmon fillets, cut from the center, about 8 oz. each
  • Salt
  • Black pepper
  • Zest (grated skin) of the orange above

Preheat the broiler and broiler rack to 500-550 degrees. Set the shelf so that fish on the rack will be about four inches from the heat.

1. Mix the glaze ingredients in a small saucepan and bring to a light boil while stirring. Cook until reduced and thickened–three or four minutes.

2. Meanwhile, mix the wine, soy sauce, olive oil, and lemon juice in a wide bowl. Place the salmon fillets into this marinade, skin side up, and marinate them for just about a minute. Turn them over and let them sit there thirty seconds or so.

3. Place the fish skin side down on the preheated broiler rack and run under the broiler about four inches from the heat. Broil until you just begin to see browning at the edges. Brush a thick layer of the glaze on each fillet, and sprinkle on the orange zest and put the fish back under the heat for another two minutes.

4. Remove the fish with a slotted turner and serve immediately.

Serves four.

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