The perfect pescatarian dish for your Thanksgiving feast!
Salmon is such a versatile meat that is not only full of healthy nutrients but is also quick to cook and low fuss. You can keep it very simple with just a drizzle of olive oil and lemon or dress it up with a glaze such as our Citrus Honey Glaze.
The glaze we are sharing with you today is sweet and salty - and packs a punch of garlic and ginger. You can also turn the heat up even further by adding a pinch of red pepper flakes if that’s your thing. The flavors in this recipe are strong and even a little bit goes a long way.
We recommend cooking the fish skin side down in a cast iron skillet to achieve a crispy skin. If you don’t have cast iron you can absolutely cook this in any other oven safe dish, skip the stove-top sear, and it will still be delicious.
The key to making a killer piece of roasted salmon is not overcooking it. Cooking proteins can be tricky, especially if you’re new to the practice. A perfectly cooked salmon fillet is supple and juicy but can quickly turn to an overly firm and dry piece of fish in a matter of minutes. It’s best to stay close to the oven when roasting salmon and check regularly to prevent overdoing it.
Cook time will vary depending on the size, but a general guideline is to cook for 4-5 minutes per half inch of thickness. We recommend that you start checking it at around 8-10 minutes.
Citrus Honey Glazed Salmon
4 6oz pieces of salmon
2 tablespoons olive oil (plus more for the pan)
1 tablespoon miso paste (optional)
1/3 cup fresh orange juice
1 tablespoons lemon or lime juice
2 tablespoons honey or 2 tablespoons mirin (or 1 extra tablespoon honey, depending on your desired level of sweetness)
2 teaspoons soy sauce
1 garlic clove minced
1 tablespoon minced ginger
1-2 pieces of citrus to roast in pan (optional)
Preheat the oven to 400 degrees.
Remove salmon from the refrigerator and allow to sit at room temperature for around 10 minutes to remove the chill. Pat dry with a paper towel.
Meanwhile prepare the glaze. Add 2 tablespoons olive oil, butter, orange juice, honey/mirin, soy sauce, garlic and ginger to a sauce pan over medium high heat. Bring to a boil and then reduce the heat so that the sauce cooks at a low simmer for 10-15 minutes. It should reduce down to a syrupy consistency.
Add a thin layer of olive oil to a cast iron skillet, and heat on the stove top till very hot. Place the salmon skin side down in the skillet and sear for 2 minutes.
Brush with a little of the glaze and transfer to the preheated oven.
Roast the salmon in the oven for 4 minutes uninterrupted and then brush with glaze every two minutes until cooked to your ideal level. It should take approximately 8-14 minutes total depending on the size of the fish and how well done you like it.
Transfer the leftover glaze to a ramekin and serve with the salmon.