Garlic Pepper Glazed Salmon
Easy garlic pepper glazed salmon with tamari, honey, ginger, and sesame. Broil then rest in the oven for moist, flavorful fish.
I was going to serve whitefish but it was sold out when I got to the store and so had to come up with a wonderful salmon recipe instead.
Submitted by: Toby from Milwaukee, WI
Yield: 8
- Make the tangy-sweet sauce with tamari, ginger, lime, honey, butter and sesame oil; cool before glazing the fish.
- Broil briefly, then turn the oven off and let the salmon finish cooking in the closed oven for tender, even doneness.
- If the sauce touches raw fish, bring it to a boil before serving. The sauce also works great on rice or chicken.
Spices
Featured in this Recipe
Preparation Instructions:
Rinse salmon and set onto a rack in a broiling pan. Place in the refrigerator.
Combine tamari, ginger/juice, lime juice, lime rind and Back of Yards in a small pan and let sit for 5 minutes. To this add honey, butter and toasted sesame oil. Heat sauce gently/ briefly then let cool to room temperature. No more than one hour before putting fish into the oven, mix the sauce up and spoon a thin layer over the salmon without contaminating the sauce with raw fish.
Set up the oven for broiling. Preheat the oven at 350 degrees for 30 minutes. Turn oven to broil and broil the fish for 5 minutes with the door open 5-6 inches. Turn off the oven, close the door and let the fish sit in the oven for 15 minutes. If your broiler is separate from the oven as may be the case with a gas oven, preheat the oven as above, broil the fish in the broiler as above and then move it to the oven which is now turned off and let the fish sit in the oven for 15 minutes.
To serve, garnish first with the sesame seeds and then with the slivered green onions.
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More About This Recipe
This recipe makes enough sauce to serve it over rice or pour more over the fish. If it has become contaminated by the raw fish, it is necessary to bring it to a boil. If not just serve it with the fish and or rice. This sauce would also be good on chicken.
Frequently Asked Questions
What is the best way to broil this salmon?
Preheat the oven at 350°F for 30 minutes, then switch to broil. Broil the glazed salmon 5 minutes with the door open and the rack 5 to 6 inches from the broiler. Turn off the oven, close the door, and let the fish rest in the closed oven for 15 minutes to finish cooking gently.
How do I know when the salmon is done?
Salmon is done when the flesh is opaque and flakes easily with a fork. For a precise check, the internal temperature should reach 145°F in the thickest part. Letting it rest in the residual oven heat helps reach that temperature without overcooking.
Can I use regular soy sauce instead of tamari?
Yes. Tamari gives a richer, less salty taste and is usually lower in gluten, but regular soy sauce works fine. Adjust the saltiness to taste.
How should I handle the sauce and raw fish safely?
Apply the cooled sauce using a clean spoon so the leftover sauce does not touch raw fish. If the sauce becomes contaminated by raw fish, bring it to a rolling boil before serving to make it safe.
Can I prepare the sauce ahead of time?
Yes. Make the sauce ahead and chill it. If it never touches raw fish, store covered in the fridge for up to 3 to 4 days. If it contacts raw fish, always boil it before serving and then refrigerate any leftovers.
Can I use this sauce on other proteins or sides?
Absolutely. The sauce pairs well with chicken, tofu, or drizzled over steamed rice or roasted vegetables. Heat it briefly before using on fully cooked proteins.
How do I store and reheat leftover salmon?
Keep cooked salmon in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently in a low oven (about 275°F) until warm, or microwave in short bursts to avoid drying out. Add a splash of sauce or water to retain moisture.
What is the best way to broil this salmon?
Preheat the oven at 350°F for 30 minutes, then switch to broil. Broil the glazed salmon 5 minutes with the door open and the rack 5 to 6 inches from the broiler. Turn off the oven, close the door, and let the fish rest in the closed oven for 15 minutes to finish cooking gently.
How do I know when the salmon is done?
Salmon is done when the flesh is opaque and flakes easily with a fork. For a precise check, the internal temperature should reach 145°F in the thickest part. Letting it rest in the residual oven heat helps reach that temperature without overcooking.
Can I use regular soy sauce instead of tamari?
Yes. Tamari gives a richer, less salty taste and is usually lower in gluten, but regular soy sauce works fine. Adjust the saltiness to taste.
How should I handle the sauce and raw fish safely?
Apply the cooled sauce using a clean spoon so the leftover sauce does not touch raw fish. If the sauce becomes contaminated by raw fish, bring it to a rolling boil before serving to make it safe.
Can I prepare the sauce ahead of time?
Yes. Make the sauce ahead and chill it. If it never touches raw fish, store covered in the fridge for up to 3 to 4 days. If it contacts raw fish, always boil it before serving and then refrigerate any leftovers.
Can I use this sauce on other proteins or sides?
Absolutely. The sauce pairs well with chicken, tofu, or drizzled over steamed rice or roasted vegetables. Heat it briefly before using on fully cooked proteins.
How do I store and reheat leftover salmon?
Keep cooked salmon in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently in a low oven (about 275°F) until warm, or microwave in short bursts to avoid drying out. Add a splash of sauce or water to retain moisture.
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