Double-Glazed Salmon with Maple and Liquid Smoke
By Lan LamPublished on August 8, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
White wine or champagne vinegar can be substituted for the red wine vinegar, if desired. To ensure uniform cooking, buy a 1½- to 2-pound center-cut salmon fillet and cut it into four pieces. If your salmon is less than 1 inch thick at its thickest point, check for doneness after 10 minutes of roasting in step 3.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Dissolve salt and sugar in 2 quarts cold water in large container. Submerge salmon fillets in brine and let stand at room temperature for 15 minutes. Remove fillets from brine and pat dry with paper towels.
- Meanwhile, combine vinegar, maple syrup, soy sauce, cornstarch, and liquid smoke in small saucepan and stir until no lumps remain. Bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat and transfer 2 tablespoons glaze to small bowl.
- Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes. Flip fillets and reduce heat to low. Brush tops of fillets with reserved 2 tablespoons glaze. Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush.
- Brush remaining glaze on top and sides of each fillet and sprinkle with parsley. Transfer to platter or individual plates and serve.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a quick, high-impact salmon entrée, we started by brining center-cut fillets in a salt and sugar solution and making a full-flavored, glossy glaze. We built that glaze on red wine vinegar, adding complexity to its flavor with a dash of liquid smoke and seasoning it with soy sauce. Rather than relying on lots of granulated sugar to thicken the glaze, we stirred in a little cornstarch. We applied the glaze to fillets that we had seared on the stovetop until they were well browned and then let the fish finish cooking gently in the oven. We finished our fillets by painting on another coating of the clingy, sweet, and smoky glaze just before serving.
Want more? Read the whole storyBefore You Begin
White wine or champagne vinegar can be substituted for the red wine vinegar, if desired. To ensure uniform cooking, buy a 1½- to 2-pound center-cut salmon fillet and cut it into four pieces. If your salmon is less than 1 inch thick at its thickest point, check for doneness after 10 minutes of roasting in step 3.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Dissolve salt and sugar in 2 quarts cold water in large container. Submerge salmon fillets in brine and let stand at room temperature for 15 minutes. Remove fillets from brine and pat dry with paper towels.
- Meanwhile, combine vinegar, maple syrup, soy sauce, cornstarch, and liquid smoke in small saucepan and stir until no lumps remain. Bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat and transfer 2 tablespoons glaze to small bowl.
- Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes. Flip fillets and reduce heat to low. Brush tops of fillets with reserved 2 tablespoons glaze. Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush.
- Brush remaining glaze on top and sides of each fillet and sprinkle with parsley. Transfer to platter or individual plates and serve.
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