Savour the natural umami flavours and get your Omega-3's in this easy-to-make Citrus Glazed Baked Salmon with Sake.
It's sweet, it's savoury, and this easy-to-make citrus-glazed salmon just may have you swooning after the first bite. I know I was. This paleo recipe features a slightly sweet and slightly spicy lemon and orange glaze that seals in all the flavour and goodness of fresh wild salmon.
Salmon is an excellent source of Omega-3 fatty acids which we're told are important not only for our bodies, but for our brains, too. And when something that is so good for us also tastes fabulous, it's a win-win!
This baked salmon dish is an easy one. While it is an oven-baked recipe, I like to sear salmon on the stove top first to make a somewhat crispy texture before transferring it to a hot oven to finish cooking.
I have several recipes for wild salmon here on the blog. One of my favourites is this Bourbon-Maple Glazed Salmon which uses the same sear-first-then-bake procedure. I've missed eating salmon this fall. When Denis was undergoing chemotherapy treatments, he couldn't bear the thought of eating fish. However, those aversions have passed and I'm happy to say we will now have lots more salmon on our weekly menus.
Ingredients for Citrus Glazed Baked Salmon with Sake
To make this easy salmon recipe, you will need:
- salmon fillets with pin bones removed. (If you buy your salmon from a supermarket or fish monger, these will most likely already have been removed.)
- hot chili paste (like Sambal Oelek)
- fresh ginger
- sake If you don't have sake on hand (and who does?) and you don't want to buy any, you could substitute mirin (a subtly sweet rice wine) or cooking sherry, or even white grape juice if you are avoiding alcohol completely. If you do substitute with any of these, I suggest reducing the amount of honey slightly.
How to Make Citrus Glazed Baked Salmon
To make this orange-glazed salmon, simply
- Score the skin of the salmon to prevent it from curling up when heated. See how to do it here.
- Next, combine the glaze ingredients and cook until reduced by half.
- Quickly sear the salmon on both sides in an oven-proof skillet. Brush with the citrus glaze.
- Finish baking it in the oven. Add more glaze and broil for a minute or two before serving.
Serve with Sweet Potato Wedges or Crispy Lemon Oven-Roasted Potatoes and Crunchy Cabbage Coleslaw with Sesame Miso Dressing. Enjoy!
Citrus Glazed Baked Salmon with Sake
- 2 4 ounce wild salmon fillets
- 1 tsp olive oil extra virgin
- 3 tbsp honey
- ⅓ cup sake, or mirin, cooking sherry or white grape juice
- 2 tsp lemon zest finely grated
- 1 tbsp orange zest finely grated
- 3 tbsp orange juice freshly squeezed
- 1 tsp hot chili paste (like Sambal Oelek)
- 1 tsp fresh ginger, minced
- Preheat oven to 400°F.
- Remove pin bones from salmon if they have not already been removed. Score the skin with a sharp knife. Scoring prevents the fillet from curling up and increases the surface area. Pat dry.
- Prepare the glaze. Place glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced by half, about 6 - 8 minutes, stirring frequently.
- Meanwhile, sear the salmon. Heat an oven-proof skillet over medium-high heat. Add 1 tsp oil. When it begins to ripple, add salmon fillets, skin side up. Sear for 2 minutes, then turn and sear on the other side for 2 minutes. Spread the glaze over the salmon, reserving one-third to brush on part way through baking time.
- Transfer skillet to oven and bake for 6 - 8 minutes or just until fish flakes slightly with a fork. Time will depend on the thickness of the fish. Do not overcook. Fish will continue to cook slightly after you remove it from the oven.
- Remove from oven, brush with remaining glaze and place under broiler for 2 - 3 minutes or until honey starts to caramelize. Serve immediately.
If you make this recipe, I'd love to hear how you liked it. Let me know in the comments below or tag me @flavourandsavour on Instagram.
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I adapted this recipe from Citrus-Lacquered Sake Salmon by Aaron Creurer in Salmon: the Cookbook, edited by Bill Jones.