Whenever fresh salmon is in season, we can’t get enough of this delicious fish! The salmon is seared and then roasted in the oven, then glazed with an Asian flair sauce. The dinner takes less than 30 minutes, but tastes like you spend hours making it.
I just love it when I spot a recipe, read the ingredients and realize I have everything to make it! I especially appreciate when an ingredient is something that has been sitting, neglected, in my cupboard (wasabi paste)– and I finally have an incentive to use. The only thing I had to do was to stop at Whole Foods, which is conveniently on my route home, to buy fresh salmon.
On a whim, I also decided to make coconut rice as a side dish– and if I had snow peas, I would served them as a perfect accompaniment. Alas, I didn’t, but I served wilted spinach and the last of Brussels sprouts (which my husband loves, and I like).
The rice is pretty easy to make, and I started it, first. It takes about 30 minutes to make. I used 1 3/4 cups water, 1/2 cup Lite Coconut Milk (I always keep this on hand), and 3 Tbsp. of Sweet Chili Sauce. Sweet Chili Sauce is pretty easy to find– usually it’s in the international section at your local grocery store. I’ve spotted it at Trader Joe’s, too.
I pour the coconut milk into simmering water, add the chili sauce (you can add less if you don’t want much of a “kick”- though chili sauce isn’t super hot, anyway. Bring the liquids to a boil, add the rice, cover the pot and cook on low for about 20 minutes. After that, let it sit for about 10 minutes…
Now, for the glaze sauce:
Honey, wasabi paste, rice vinegar, low-sodium soy sauce (I always buy Tamari), fresh ginger root and Mirin. If you don’t have Mirin, then vermouth can work, or a dry white wine…or none of those. Mix all of this in a sauce pan, but add the wasabi paste a little at a time. I found that a scant teaspoon was enough for us. I doubled the honey, after tasting it. That’s why I renamed this recipe as Wasabi and Honey Glaze, to adapt to my fondness for honey. Bring all of this to a boil, reduce to medium and let it thicken. Mine took about 10 minutes to thicken.
I seared the salmon for about 4 minutes, undisturbed…then turned it over skin-side down and I decided to brush some of the glaze over each piece. The the whole skillet goes into a pre-heated oven at 425F…
…and it’s roasted for about 4 more minutes. Perfect!
I spooned the glaze over the salmon, but I think you could also brush it on. Mine got pretty thick, because I added extra honey.
The next time I make this easy glaze, I will double the amount. It’s that good!
I have a delicious Roasted Brussel Sprout recipe that I will post, soon. Tonight, I steam these since Craig likes them roasted or steamed. Me?
I’m so glad you asked! I wilted fresh spinach in a garlic-infused olive oil– I love spinach!
Wasabi and Honey Glazed Salmon
Ingredients
- 3 tablespoons mirin or vermouth
- 1 tablespoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoon honey
- 1 teaspoon finely chopped peeled ginger root
- 2 teaspoons wasabi paste
- Nonstick vegetable spray oil
- 2 salmon fillets 4 to 6 ounces each
Instructions
- SAUCE:
- In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.)
- Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat.
- My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet.
- Preheat oven to 425°F.
- Lightly coat an oven-proof skillet with olive oil and heat on medium-high.
- Season the salmon with a little kosher salt & fresh cracked pepper.
- When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up.
- Sear, without moving it around for 3 to 4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes.
- Spoon the remainder of the sauce over the salmon and serve hot.
Notes
Deb, I'm so glad you enjoyed the recipe. I respect your opinion. Thanks for the link.
That salmon looks gorgeous.
Probably because it is Coho, which is usually drier than disgusting Atlantic salmon.
I haven't seen a nice pc of salmon since May, when wild was available.
Now I am craving some salmon…..will go to Whole Foods!
Thanks Deb!
That salmon looks done to perfection! It's probably my favorite fish to prepare.
Yes, please!!!!!!!!!!!!!!
Except for the brussel sprouts…
Girl, that looks so good! I make coconut rice often and never thought about adding sweet chili sauce, good idea!
I love salmon and I am always looking for new ideas on how to prepare it. Wasabi and honey glaze sounds perfect!
Your salmon looks perfect! I cooked salmon last night 🙂 It was a yummy one too with some lemon/rosemary/anchovy sauce and broccoli 🙂
We have a TON of salmon in the freezer, thanks to DH's recent fishing trip. I will be trying this version very soon.
Our nearby Blue Canyon restaurant serves a Root Beer glazed salmon that is TDF. I'm on the hunt for that recipe.
I'll also be watching for your brussel sprouts recipe.
♥ Rettabug
Beautiful. I always enjoy Mary's blog too. I'm envious that you have a Whole Foods near you. Sigh.
Sam
Beautiful dish–such a great combination of ingredients.
What a delicious and healthy looking dinner.
That looks ridiculously good! We love salmon. I'm gonna had what ingredients I'm missing and give it a try.
Btw, two thumbs on your spinach! Definitely the way to go!
~ingrid
Gosh, you seem to always post wonderful Asian-inspired dishes. I just need to get going and try these. . . plus, nothing can go wrong with salmon, in my little opinion! Roz
What a delicious and yummy honey recipe to eat. I really like the way you prepare it. I will give it a try at home. Thanks for sharing this recipe here. I love to eat food using organic honey crystals.
Made the salmon and coconut rice tonight for my family and they loved it…even my 4 year old! Love your blog and beautiful pictures…great inspiration! 🙂