I’ve been making this delicious Honey, Ginger and Coriander Glazed Salmon forever, at least it seems that way …………. actually to be precise, since 2004 when I saw it in Martha Stewart Living magazine. My husband always says “it’s like eating candy” and that is a super duper compliment from him!
I’ve adapted the recipe a bit over the years but it remains simple, elegant and extremely easy to put together. It boasts the delicious flavors of honey, soy, ginger and coriander seed. If you’ve never cooked with coriander seed, you’re in for a huge treat. It’s actually the seed of the cilantro plant – but don’t worry if your not a fan of cilantro; coriander is in a league of it’s own and really the similarities end when when the two leave the plant. Coriander is a bright, fresh, citrusy spice that you will find yourself reaching for frequently. I use it with seafood, chicken, pork, in salad dressings and as a delicious, mysterious flavor in soups, chilis and roasted veggies.
I recommend using a small mortar and pestle to crush the seeds which really brings out the amazing flavor. You can also use ground coriander, which I did for years, and this salmon will still be a knock-out dish. One other thing I’m sure you’ll want to know about coriander; it’s believed to be one of the earliest spices used by man. You can find references to this lovely spice in many early documents including the Bible and ancient Middle Eastern stories where it gained an early reputation as an aphrodisiac! See I told you, you would want to know!
I love this Honey, Ginger and Coriander Glazed Salmon recipe because, as long as I remember to thaw the salmon or pick it up fresh at the market, I can put this dish together in less than twenty minutes. In my book, that makes it perfect for everyday but also a wonderful treat for a dinner party!
- 1 teaspoon fresh ginger finely chopped
- 1 clove garlic finely minced
- 1 tablespoon whole coriander seeds
- ¼ cup honey
- ¼ cup soy sauce
- 2 teaspoons fresh lemon juice
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon sesame oil
- 4 salmon fillets 5 ounces each, skinned
- sea salt
- freshly ground black pepper
- 2 teaspoons vegetable oil
- Grind coriander seeds in a spice grinder or crush with a mortar and pestle until coarsely ground.
- Make glaze: Stir together crushed coriander seeds, honey, soy sauce, garlic, ginger, sesame oil and lemon juice in a small sauce bowl until combined.
- Grind pepper liberally over salmon and sprinkle lightly with sea salt. Then brush the top of each fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3-5 minutes for medium or until salmon is slightly firm to the touch or until an instant meat thermometer registers 140-145 degrees.
- Transfer to a plate; loosely cover with foil to keep warm. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 2-3 minutes. Add cilantro, transfer salmon to serving plates and drizzle with the yummy glaze.