Ingredients

The following ingredients have 4 Servings
  • 2 4 ounce wild salmon fillets
  • 1 tsp olive oil, (extra virgin)
  • 3 tbsp honey
  • 1/3 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 or finely grated (or 1/2 tsp ground ginger))

Instruction

  • 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 the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced by half, about 6 - 8 minutes, stirring frequently. The glaze will start to become thick and syrupy.
  • 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 2-3 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 the skillet to the 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. The fish will continue to cook slightly after you remove it from the oven.
  • Remove from the oven, brush it with the remaining glaze and place it under the broiler for 2 - 3 minutes or until the honey starts to caramelize. Let the salmon rest until its internal temperature has reached 145°F.