Wasabi and Honey Glazed Salmon
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.
Servings 2 servings
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
What if you don't have Wasabi Paste? No worries. The sauce would still taste great. Wasabi adds a little bit of "kick" to the glaze.
Recipe source: Adapted from "One Perfect Bite"