4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
2 tablespoons sesame seeds
How to Make It
In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.
Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.
Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.
Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.
We like to use wild Pacific salmon. It has a richer flavor than farmed salmon, doesn't require chemical color additives and antibiotics, and is environmentally friendly. (The Alaska salmon fishery is especially well managed, and the fish are abundant.)
Not sure the sauce needs reducing, really, as ours was pretty salty after reduction. This was fine, though, as we had it over rice. Also not sure of the benefit of putting aside some sauce -- there was plenty left in the cooking pan.The family really liked it -- I thought it was delicious, and so easy! Had with rice and broccoli.
Made this last night and the whole family loved it! Easy to reduce the sauce and very tasty. Mine cooked a little faster than was recommended, but that's probably my oven. Will definitely put this into the regular rotation.
This is a good dish for a crowd. I say that because the sauce takes a while to reduce so it won't be your quick fish for a weekday. But the flavor was great with both salty and sweet. I would say don't broil for over a minute at the end though or you risk burning the edges.
I made this dish for my husbands birthday and I was not disappointed. This was one of the best salmon dishes I have ever had. There was not one person at my dinner table that did not rave about it. It will be my go to salmon recipe. It was easy to make. I marinated it longer then the recipe called for, but other than that I followed the recipe exactly. I served it with white rice and cauliflower.