Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Soy and Ginger Glazed Salmon
0
0
0
0
0
  • total
  • prep

Provided By:
Melissa Roberts

  • Would you say this recipe is...
    + VOTE NOW

    • Salmon is always a crowd pleaser, and using whole roasted sides instead of individual fillets is not only easier, but makes for a dramatic presentation.

    Ingredients

    Serves:

    Directions

    Combine Sherry, soy sauce, brown sugar, ginger, and garlic in a 2-quart heavy saucepan. Cook, stirring, until sugar is dissolved, then boil until reduced to about 3/4 cup and mixture is thickened and slightly syrupy, about 45 minutes. Strain, lightly pressing on and discarding solids.

    Meanwhile, place rack in center of oven and preheat to 400F. Line a large (17- by 12- inch) shallow baking pan with parchment or lightly oiled foil. Arrange salmon, skin sides down, alternating head and tail ends to fit, on pan.

    Measure out 6 tablespoons glaze and reserve. Pat salmon dry and sprinkle each fillet with 3/4 tsp salt and 1/2 tsp black pepper. Roast 5 minutes, then brush top with half of remaining (not reserved) glaze and roast 5 minutes more. Brush salmon once more with (remaining) glaze, then roast until salmon is just opaque in the center, 6 to 10 minutes more (depending on thickness). Remove from oven and brush reserved glaze over fish with a clean spoon or pastry brush. Transfer to a serving platter, using 2 large spatulas, lifting salmon from skin.

    Make ahead: Glaze can be made 1 day ahead and kept covered and chilled. Bring to room temperature before using.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    1 Comment

    Filter by:
    twinlges

    Awesome, I have one daughter who doesn't care for salmon, so we made hers with chicken! It was a big hit!

    December 06 2010 at 6:45 PM Report abuse rate up rate down Reply

    Also on AOL >>>