This simple glazed salmon is intensely flavorful, quick to prepare, and gorgeous to behold. Nothing heralds the long awaited arrival of summer in Alaska like the stunning sight of a fresh fillet of sockeye salmon on the grill. Brilliantly day glow orange in color, and equally rich in flavor as it is in hue, fish this good really doesn't require any embellishment. But a very simple glaze can beautifully accentuate its tenderness and intensity, and this one is the perfect match. Dark brown sugar lends a wonderfully caramelized finish, while shoyu balances the sweetness. But the key ingredient in this easy glaze is a generous amount of Chinese hot mustard, which delivers a satisfying hit of sharp heat to match the bold flavor of the salmon. When fresh sockeye is on the menu, that means it's finally time to celebrate summer..so go ahead, gild the lily and glaze that salmon.
This recipe is best with fresh salmon, but it can certainly be made with frozen fillets that have been thoroughly thawed in the refrigerator first.
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Ingredients for Glazed Salmon
- salmon fillet (preferably sockeye), skinned and boned
- dark brown sugar
- Chinese hot mustard
- shoyu (or soy sauce)
- rice vinegar
See recipe card for quantities.
Instructions
Cut the salmon fillet into serving sized pieces weighing about 5 to 6 ounces each.
In a medium bowl, combine the brown sugar, mustard, and shoyu for the glaze.
Whisk until the glaze is thoroughly mixed together.
Then transfer about 2 tablespoons of the glaze to a separate small bowl.
Add the rice vinegar to the separate glaze and whisk to combine. Set aside this reserved glaze mixture to be drizzled over the salmon when it is served.
Brush half of the glaze thoroughly over the top side of the salmon pieces.
Prepare your grill. Make sure the grill rack is clean before you begin. Then preheat to medium high and lightly oil the rack.
Place the salmon, glazed side down, on the grill. Then immediately brush the tops with the remaining half of the glaze and close the lid. Grill until the glaze is caramelized and slightly charred, about 4 to 5 minutes. Flip the salmon over and grill on the other side (again with the lid closed) until it is just opaque in the center, about another 5 minutes.
Remove the salmon from the grill, drizzle with the reserved glaze mixture, and serve.
Hint: Center cut salmon pieces will take a few moments longer to cook than the thinner tail, so place those on the grill first. And when it's finished, this glazed salmon can be served at your leisure...hot, room temperature, or chilled.
Substitutions
- For the Dark Brown Sugar - light brown sugar is also a fine option here
- For the Chinese Hot Mustard - the sharp heat of Chinese hot mustard works incredibly well with the intensity of the salmon, but dijon can be substituted if you prefer
- For the Shoyu - your favorite soy sauce will certainly do the trick in place of the shoyu
Serving Suggestions
- To accompany - serve with fluffy jasmine rice and an Asian style slaw or steamed baby red potatoes and grilled corn on the cob
- To drink - a full bodied white wine pairs well here
- For dessert - any fruit sorbet that you enjoy
Equipment
This recipe is excellent for grilling. But for those times when you'd rather cook indoors, glazed salmon is also wonderful when it is simply pan seared on the stove. I recommend using a cast iron pan (lightly oiled) to ensure that you still get that crispy sweet caramelized exterior.
Storage
Glazed salmon will keep in the refrigerator for 2 to 3 days. Leftovers are just great on their own. But they're also fantastic when flaked into a crunchy salad or a big bowl of soba noodles.
Top tip
Make sure that your salmon is at room temperature before grilling, turn it carefully with a wide spatula, and don't overcook it.
📖 Recipe
Glazed Salmon
Ingredients
- 6 five to six ounce salmon fillets, skinned and boned (preferably sockeye) about 2 pounds total
- ⅓ cup dark brown sugar
- 2½ tablespoons Chinese hot mustard (or dijon)
- 2 tablespoons shoyu (or soy sauce)
- 2 teaspoons rice vinegar
Instructions
- Cut the salmon fillet into serving sized pieces weighing about 5 to 6 ounces each.
- In a medium bowl, combine the brown sugar, mustard, and shoyu for the glaze. Whisk until thoroughly mixed together.
- Transfer about 2 tablespoons of the glaze to a separate small bowl and whisk the rice vinegar into it. Set aside this reserved glaze mixture to be drizzled over the salmon when it is served.
- Brush approximately half of the glaze thoroughly over the top side of the salmon pieces.
- Prepare your grill. Make sure that the grill rack is clean before you begin. Then preheat to medium high and lightly oil the grill rack.
- Place the salmon pieces, glazed side down, on the grill. Then immediately brush the tops with the remaining half of the glaze before closing the lid. Grill until the glaze is caramelized and slightly charred, about 4 to 5 minutes. Flip the salmon over and grill on the other side (again with the lid closed) until it is just opaque in the center, about another 5 minutes.
- Remove the salmon to a serving plate and drizzle with the reserved glaze mixture.
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