Honey Soy Glazed Salmon

Name: Honey Soy Glazed Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 salmon filets ((6 to 8 oz / 170 to 225 g per filet)); 1 tablespoon salt; 1 tablespoon sugar; 1/2 cup honey; 2 tablespoons Shaoxing wine; 2 tablespoons light soy sauce; 1/2 tablespoon dark soy sauce; 1 ” ginger piece; 4 cloves garlic; 2 fresh bay leaves ((or 4 dried bay leaves)); 2 cinnamon sticks; 2 whole star anise pods; 2 tablespoons vegetable oil; 1 lemon (, juiced); green onion (, sliced (for garnish))

Prep 15 min Cook 10 min Serves 4 Source

Ingredients

4 salmon filets ((6 to 8 oz / 170 to 225 g per filet))
1 tablespoon salt
1 tablespoon sugar
1/2 cup honey
2 tablespoons Shaoxing wine
2 tablespoons light soy sauce
1/2 tablespoon dark soy sauce
1 ” ginger piece
4 cloves garlic
2 fresh bay leaves ((or 4 dried bay leaves))
2 cinnamon sticks
2 whole star anise pods
2 tablespoons vegetable oil
1 lemon (, juiced)
green onion (, sliced (for garnish))

Steps

1
To cure the salmon (Optional): Mix salt and sugar together, and sprinkle evenly over the flesh side of the salmon filets. Let it cure in the fridge for 30 minutes, and no longer than 1 hour. This will fully season the fish and give it a better texture.
2
Mix the sauce: While the fish cures, mix the honey, Shaoxing wine, and the light and dark soy sauces together in a medium-sized bowl.
3
Prepare the aromatics: place the ginger, garlic, bay leaves, cinnamon sticks and star anise in a small plate.
4
Once the salmon is cured, rinse the cure from the fish with cold tap water, and thoroughly dry with paper towels.
5
Cook the salmon: Heat the oil in a large skillet over medium-high heat until hot. Carefully place the fish into the skillet, skin side down. Use a fish spatula to press the fish down, one fillet at a time, so the skin gets full contact with the pan. Cook for 3 minutes, until the skin is golden crispy. Flip the fish and immediately pour in the sauce, and add the aromatics. Use a spoon to baste the fish with the sauce while cooking. Cook until the sauce thickens into a glaze. If the sauce is taking a long time to reduce, check the fish after cooking for 3 minutes. Use a fork to check the thickest part of the fish. If it flakes easily, immediately transfer the fish to a serving plate to prevent it from overcooking. And keep cooking the sauce until it thickens.
6
Once the sauce is reduced, add the lemon juice and mix well. Remove the aromatics. Pour the sauce over the salmon. Garnish with green onion. Serve hot as a main dish.