Balsamic Soy Glazed Salmon

Balsamic Soy Glazed Salmon

00:00 Intro
01:10 Recipe
06:26 Broiler Troubleshooting

Notes about salmon: you need a fatty salmon for this dish. Farm-raised works best, but king salmon (also known as chinook) also works. Although we aren’t eating the skin in this dish, it’s important that you get a salmon fillet with the skin to insulate it during cooking and protect the bottom from overcooking.

20g apricot preserves (4 tsp)
8g balsamic vinegar (1.5 tsp)
20g tamari style soy sauce (4 tsp)
1.5 Lb (680g) skin-on, boneless thick salmon fillet
Salt and pepper to taste

Set a rack as close to the broiling element as possible and another one in the bottom third of the oven. Preheat the oven to 350F (180C).

In a small bowl, whisk together the apricot preserves, vinegar, and soy sauce. Place the salmon on a shallow metal baking sheet lined with foil. Sprinkle generously with salt and pepper. Spoon just enough glaze to cover the top of the salmon. Avoid puddles.

Turn on the broiler and place an inverted pan on the rack if you need to get closer to the broiler element. Place the salmon under the broiler until the belly browns, about 4 min. Cover the belly with foil, add a bit more glaze to the thick part of the fillet and continue to broil until the entire salmon is brown, another 1-2 minutes.

Remove the foil that’s covering the belly. Cut off the belly and remove to a plate by sliding the spatula between the skin and the flesh. Turn down the oven to 350F (180C). Pour the remaining sauce over the the thick part of the salmon and cook in the bottom third of the oven until the flakes separate, but are still translucent in the center. This will take 4-9 minutes, but it’s good to check very frequently. Put the belly back in the pan with salmon and cool to room temperature, about an hour. Cover and refrigerate for at least 5 hours or ideally overnight. Will last in the fridge for 2 days.

Support my channel
  / helenrennie  

My cooking classes in the Boston area:
http://www.helenrennie.com

FACEBOOK:   / helenskitchencooking  
INSTAGRAM:   / helen.rennie