Plum Glazed Salmon
User Reviews
5
-
Servings
4 servings
Plum Glazed Salmon
Description
This recipe for Plum Glazed Salmon uses skin-on or skin-off salmon fillets brushed with a glaze made by combining plum jam, Dijon mustard, soy sauce, olive oil, and grated garlic. The glaze imparts a sweet-tart and savory flavor profile that balances the natural richness of the salmon. The preparation involves broiling the salmon at high heat, allowing the glaze to darken and develop slight caramelization while cooking the fish to a tender, flaky doneness.
The broiling method cooks the salmon relatively quickly, producing a firm texture with spots of glaze that have intensified in flavor due to the heat. After cooking, sliced scallions sprinkled on top add a mild onion flavor and visual contrast. The salmon can be paired well with simple starches like white rice and steamed greens for a balanced meal.
This method requires monitoring the salmon's internal temperature to prevent overcooking. Letting the salmon rest after broiling allows juices to redistribute, yielding a moist final dish. Adjust seasoning by tasting the glaze before applying to ensure balance.
Ingredients
- 1 1/2 pounds salmon fillet skin-on or skin-off is fine, brined or not
- 1/4 cup plum jam apricot jam would work too
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic grated or minced
- kosher salt
- black pepper freshly ground
- scallions sliced, for serving
Instructions
- Preheat a broiler to high. Line a baking sheet with aluminum foil. If the salmon was brined, rinse under cold water, dry thoroughly, and place on the prepared baking sheet.
- In a medium bowl, stir together jam, mustard, soy sauce, olive oil, garlic, a small pinch of salt and several turns of black pepper until well-combined. Taste and add more salt if needed. Brush the glaze all over the salmon fillets, then move the baking sheet under the broiler.
- Cook until the salmon is firm and the glaze starts to darken in spots (6 to 8 minutes), or until the internal temperature of the thickest part of the salmon reaches 131°F. Let salmon rest for 8 to 10 minutes before serving.
- To finish, sprinkle salmon fillets with sliced scallions. Round out the plate with white rice and greens (steamed bok choy shown above).
User Reviews
Overall Rating
5
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