Lacquered Salmon with Crispy Skin

If you like salmon, you'll be hooked on the texture and flavour of crispy salmon skin. Made in just under 30 minutes, this delicious recipe will become a repeat in your kitchen.

Prep Time
15 minutes
Cook Time
10 minutes
Servings

For the glaze:

  • 2 tbsp + 2 tbsp (30 ml + 30 ml) water 2 tbsp + 2 tbsp (30 ml + 30 ml) water
  • 2 tsp (8 g) cornstarch 2 tsp (8 g) cornstarch
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • 2 cloves garlic, minced 2 cloves garlic, minced
  • 1″ (2.5 cm) square knob of fresh ginger, peeled and minced 1″ (2.5 cm) square knob of fresh ginger, peeled and minced
  • 1 tbsp (15 ml) soy sauce 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) rice wine vinegar 1 tbsp (15 ml) rice wine vinegar
  • 1 tsp (5 ml) sesame oil 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) sriracha hot sauce 1 tsp (5 ml) sriracha hot sauce
  • 1 whole star anise 1 whole star anise

For the crispy skin salmon:

  • 1 ½ lb (680 g) salmon fillet, skin on and pin bones removed 1 ½ lb (680 g) salmon fillet, skin on and pin bones removed
  • 1 tbsp (15 ml) vegetable oil 1 tbsp (15 ml) vegetable oil
  • salt for sprinkling salt for sprinkling

For the garnish:

  • 1 tbsp (8 g) sesame seeds, toasted 1 tbsp (8 g) sesame seeds, toasted
  • 1 green onion, sliced 1 green onion, sliced

Instructions

For the glaze:

Step 1

Combine cornstarch and 2 tablespoons (30 ml) of water in a small bowl. Whisk together the rest of glaze ingredients in a small saucepan and set over medium heat. Cook, stirring until sauce begins to bubble. Add cornstarch mix and continue stirring until sauce is thickened and translucent, about 1 minute; set aside.

For the salmon:

Step 1

Cut salmon into 4 equal portions and dry well with paper towels; sprinkle skin side with salt. Heat vegetable oil in a large frying pan over medium heat. When oil is shimmering, place fillets in pan skin side down. Press down lightly with a spatula and allow to cook 3 minutes.

Step 2

Turn broiler on high and set rack about 8 inches (20 centimetres) below heat source. Line a baking sheet with parchment paper or aluminum foil and place seared salmon fillets on it skin side down. Brush glaze generously over each fillet and set under broiler for 4 minutes. Baste salmon again with rest of glaze and broil until glaze is bubbling and salmon is just cooked through, about 3 more minutes, depending on thickness of salmon.

Step 3

Let rest five minutes and serve with toasted sesame seeds and green onions to garnish.

two pieces of salmon with green onion

Chef's Tip

*Salmon will be cooked to medium when an instant-read thermometer inserted into the centre of the thickest part registers at 125℉ (52℃). If well-done salmon is preferred allow the temperature to reach 135℉ (57℃) before removing from oven.