Make-Ahead Honey Coriander Glazed Salmon

4.88 from 8 votes

Make-Ahead Honey Coriander Glazed Salmon

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

Prep Time25

Cook Time30

Total Time55

Course: Main Course

Cuisine: Asian

Keyword: Easy Salmon Recipe, Glazed Salmon, Make-Ahead Honey Coriander Glazed Salmon

Servings:

Calories: 279kcal

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

US Customary - Metric

Instructions

Combine all sauce ingredients in a medium-size bowl and whisk well.
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).
Remove salmon to a plate and discard marinade. Season salmon lightly with kosher salt and freshly ground black pepper.
Heat a medium-size 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).
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.
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).
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 140-145˚F. (Thicker filets will take a bit longer, thinner pieces will be done sooner.)
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.
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.

Notes

See Café Tips above for further instructions and detailed tips.

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

Nutrition