Asian Glazed Salmon
By All-Clad & Carole Walter
Asian Glazed Salmon
By All-Clad & Carole Walter
Yield/Serves:
Makes 4 servings
- 2-pound piece of salmon, center cut with skin on
- ¼ cup Hoisin sauce
- 2 tablespoons light brown sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 2 teaspoon grated ginger
- 1 medium garlic clove, grated
- 1 teaspoon Coleman’s dry mustard
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes (or to taste)
- ¼ teaspoon ground black pepper
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Preheat the oven to 425°F. Oil a 9-inch All-Clad Round Baker well. Place the salmon, skin side down, in the pan.
In a small bowl, combine the remaining ingredients and stir well to combine. Spread ½ of the glaze on the fish. Bake for 15 to 18 minutes, depending on the thickness of the fish, or until it is done to your preference. To prevent the glaze from burning on the bottom of the pan, during the last few minutes of baking, add 1 to 2 tablespoons of water, or more as needed, to the pan. Garnish with wedges of lime and drizzle the remaining sauce on top.
Preheat the oven to 425°F. Oil a 9-inch All-Clad Round Baker well. Place the salmon, skin side down, in the pan.
In a small bowl, combine the remaining ingredients and stir well to combine. Spread ½ of the glaze on the fish. Bake for 15 to 18 minutes, depending on the thickness of the fish, or until it is done to your preference. To prevent the glaze from burning on the bottom of the pan, during the last few minutes of baking, add 1 to 2 tablespoons of water, or more as needed, to the pan. Garnish with wedges of lime and drizzle the remaining sauce on top.