Soy and Ginger Glazed Salmon
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
Salmon is always a crowd pleaser, and using whole roasted sides instead of individual fillets is not only easier, but makes for a dramatic presentation.
- 1 cup dry or medium-dry sherry
- 1 cup low sodium soy sauce
- 3/4 cup dark brown sugar
- 1 (3-inch) piece fresh peeled ginger, finely chopped
- 4 cloves garlic, finely chopped
- 2 (3- to 3 1/2-pound) whole sides of salmon with skin (1 to 1 1/2 inches at thickest part)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Combine Sherry, soy sauce, brown sugar, ginger, and garlic in a 2-quart heavy saucepan. Cook, stirring, until sugar is dissolved, then boil until reduced to about 3/4 cup and mixture is thickened and slightly syrupy, about 45 minutes. Strain, lightly pressing on and discarding solids.
- Meanwhile, place rack in center of oven and preheat to 400F. Line a large (17- by 12- inch) shallow baking pan with parchment or lightly oiled foil. Arrange salmon, skin sides down, alternating head and tail ends to fit, on pan.
- Measure out 6 tablespoons glaze and reserve. Pat salmon dry and sprinkle each fillet with 3/4 tsp salt and 1/2 tsp black pepper. Roast 5 minutes, then brush top with half of remaining (not reserved) glaze and roast 5 minutes more. Brush salmon once more with (remaining) glaze, then roast until salmon is just opaque in the center, 6 to 10 minutes more (depending on thickness). Remove from oven and brush reserved glaze over fish with a clean spoon or pastry brush. Transfer to a serving platter, using 2 large spatulas, lifting salmon from skin.
- Make ahead: Glaze can be made 1 day ahead and kept covered and chilled. Bring to room temperature before using.