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 Colton 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
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Preparation Instructions:
thespicehouse.com
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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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