By Tracey
Pan Seared Salmon with Asian Barbecue Glaze
barely adapted from Cook’s Illustrated
Ingredients:
Glaze
- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sriracha sauce
- 1 teaspoon grated fresh ginger
Fish
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 (6-8 oz) skin-on salmon fillets
- 1 teaspoon canola oil
Directions:
Preheat oven to 300 F.
To make the glaze: Add all of the ingredients to a small saucepan and whisk until combined. Set the pan over medium heat and bring the mixture to a boil. Reduce the heat and simmer for about 3 minutes, or until the sauce has thickened. Turn off the heat under the pan, cover and set aside while you prep the fish.
In a small bowl, stir together the brown sugar, salt, and cornstarch. Pat the salmon fillets dry with paper towels then season each of them with black pepper. Distribute the brown sugar mixture evenly over the fillets.
Add the oil to an ovensafe 12-inch nonstick skillet. Set over medium-high heat and when the oil just begins to smoke, add the salmon (skin side up). Cook for 1 minute, or until nicely browned, then flip the fillets over and cook skin side down for 1 more minute. Turn off the heat under the pan and spoon some of the glaze over each piece of fish. Transfer the pan to the oven and continue cooking the fish until an instant-read thermometer inserted in the thickest part registers 125 F. Your cooking time will vary depending on how thick your fish is, but roughly about 5-7 minutes.
