SERVES 4
TOTAL TIME: 30 minutes
Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1½- to 2-pound whole center-cut fillet and cut it into 4 pieces. You will need an ovensafe nonstick skillet for this recipe.
GLAZE
|
¼ |
cup honey |
|
1 |
teaspoon grated lime zest plus 2 tablespoons juice |
|
1 |
teaspoon chili powder |
|
½ |
teaspoon cornstarch |
|
⅛ |
teaspoon cayenne |
SALMON
|
1 |
teaspoon packed light brown sugar |
|
¼ |
teaspoon salt |
|
¼ |
teaspoon cornstarch |
|
⅛ |
teaspoon pepper |
|
4 |
(6- to 8-ounce) center-cut skin-on salmon fillets |
|
1 |
teaspoon vegetable oil |
1. FOR THE GLAZE: Whisk all ingredients together in small saucepan and simmer over medium-high heat until thickened, about 1 minute; remove from heat and cover.
2. FOR THE SALMON: Adjust oven rack to middle position and heat oven to 300 degrees. Combine sugar, salt, cornstarch, and pepper in bowl. Pat salmon dry with paper towels and rub sugar mixture evenly over flesh side of salmon.
3. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Lay salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
4. Off heat, spoon glaze over salmon fillets. Transfer skillet to oven and roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 7 to 10 minutes. Serve.
VARIATIONS
SOY-MUSTARD GLAZED SALMON
Substitute following ingredients for glaze and cook as directed: 3 tablespoons packed light brown sugar, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sherry vinegar, 1 tablespoon whole-grain mustard, 1 tablespoon water, 1 teaspoon cornstarch, and ⅛ teaspoon red pepper flakes.
POMEGRANATE-BALSAMIC GLAZED SALMON
Substitute following ingredients for glaze and cook as directed: 3 tablespoons packed light brown sugar, 3 tablespoons pomegranate juice, 2 tablespoons balsamic vinegar, 1 tablespoon whole-grain mustard, 1 teaspoon cornstarch, and pinch cayenne pepper.
ORANGE-MISO GLAZED SALMON
Substitute following ingredients for glaze and cook as directed: ¼ cup orange juice, 2 tablespoons white miso, 1 tablespoon packed light brown sugar, 1 tablespoon rice vinegar, 1 tablespoon whole-grain mustard, 1 teaspoon grated orange zest, ¾ teaspoon cornstarch, and pinch cayenne pepper.
ASIAN CHILI GLAZED SALMON
To give this sweet glaze a spicy kick, add a pinch of red pepper flakes.
Substitute following ingredients for glaze and cook as directed: ¼ cup Asian sweet chili sauce, 1½ tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and ½ teaspoon cornstarch.