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5 from 5 votes
Vertical close up picture of honey coriander salmon pieces on a platter
Make-Ahead Honey Coriander Glazed Salmon
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

This Asian-inspired, Honey Coriander Make-Ahead Salmon is perfect for every-day-easy meals but also makes a fabulous entree for a dinner party.

Course: Main Course
Cuisine: Asian
Keyword: Make-Ahead Honey Coriander Glazed Salmon
Servings: 4
Calories: 279 kcal
Author: Chris Scheuer
Ingredients
For the sauce:
  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • 1 tablespoon finely grated fresh ginger
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon chili garlic sauce
  • 2 cloves garlic finely minced
For the salmon:
  • 4 5-ounce salmon filets with or without skin
  • kosher salt and fresh ground pepper
Instructions
  1. Combine all sauce ingredients in a medium-size bowl and whisk well.
  2. Place the salmon filets and ¼ cup of the marinade in a large ziplock bag and turn bag to coat salmon with the marinade. Refrigerate for at least 30 minutes (and up to 12 hours).

  3. Remove salmon to a plate and discard marinade. Season salmon lightly with kosher salt and freshly ground black pepper.

  4. Heat a medium sauté pan over medium heat. Add 1 teaspoon olive oil. Add the salmon (skin side up if using skin-on salmon) and sear for about 1-2 minutes or until you have a deep, golden crust. Using tongs, flip salmon onto sides and sear the sides for about 30 seconds each. Transfer salmon to a clean plate, cover with plastic wrap and refrigerate until ready to bake (up to 8 hours).

  5. Strain reserved sauce through a fine strainer into the sauté pan and bring to a boil. Reduce to a simmer and cook for 3-4 minutes until sauce is slightly reduced and beginning to get a bit syrupy. Transfer sauce to a small bowl or glass jar, cover and refrigerate until ready to bake salmon.

  6. 30 minutes before dinner, preheat oven to 350˚F. Line a sheet pan (or smaller shallow pan) with foil and place salmon on the pan with skin side down (if using salmon with skin, if not place unseared side down). 

  7. Brush salmon lightly with glaze and bake for 10 minutes then remove from oven and brush with a bit more of the glaze. Continue baking for another 8-12 minutes until golden brown and internal temperature reaches 145˚F. (Thicker filets will take a bit longer.)

  8. Slide a metal spatula just above the skin and remove salmon leaving the skin on the foil. Drizzle with a bit more of the glaze when serving.
  9. NOTE: Salmon can be baked directly after searing if desired. Just preheat the oven to 350˚F before searing the salmon and skip the refrigeration. Proceed with the baking instructions in step 6.

Recipe Notes

See Café Tips above for further instructions and detailed tips.

Serving suggestions: with jasmine rice, couscous, polenta, mashed potatoes or in a salad.

Nutrition Facts
Make-Ahead Honey Coriander Glazed Salmon
Amount Per Serving
Calories 279 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 77mg26%
Sodium 656mg29%
Potassium 734mg21%
Carbohydrates 19g6%
Fiber 0g0%
Sugar 17g19%
Protein 29g58%
Vitamin A 55IU1%
Vitamin C 0.7mg1%
Calcium 22mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.