Name: Double-Glazed Salmon with Maple and Liquid Smoke for Two
Total time: 50 min
Ingredients: 2 tablespoons table salt for brining; 2 tablespoons sugar for brining; 2 (6- to 8-ounce) skin-on salmon fillets; 2 tablespoons plus 1 teaspoon red wine vinegar; 1½ tablespoons maple syrup; 2 teaspoons soy sauce; ¾ teaspoon cornstarch; ⅛ teaspoon liquid smoke; ½ teaspoon vegetable oil; 1½ teaspoons minced fresh parsley or chives

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.

Before You Begin

White wine or champagne vinegar can be substituted for the red wine vinegar, if desired. To ensure uniform cooking, buy a 12- to 16-ounce center-cut salmon fillet and cut it into two 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 1 quart 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 30 seconds longer. Remove from heat and transfer 1 tablespoon glaze to small bowl.

Heat oil in 10-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 1 tablespoon 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.