Lacquered Salmon with Crispy Skin
Back to Recipes & MoreIngredients
- 2 tbsp + 2 tbsp (30 ml + 30 ml) water
- 2 tsp (8 g) cornstarch
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 2 cloves garlic, minced
- 1″ (2.5 cm) square knob of fresh ginger, peeled and minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice wine vinegar
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) sriracha hot sauce
- 1 whole star anise
- 1 ½ lb (680 g) salmon fillet, skin on and pin bones removed
- 1 tbsp (15 ml) vegetable oil
- salt for sprinkling
- 1 tbsp (8 g) sesame seeds, toasted
- 1 green onion, sliced
Instructions
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.
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.
