Broiled Salmon With Ginger Shiitake Glaze

Broiled Salmon with Ginger Shiitake Glaze is a delicious and flavorful dish that combines the richness of salmon with the umami flavors of ginger and shiitake mushrooms.

The dish starts with a fresh and sizable salmon fillet, skin side down on a prepared baking sheet. The salmon is seasoned with a blend of ground coriander, salt, and pepper, adding a hint of warmth and spice. The fillet is then left to rest at room temperature, allowing the flavors to meld. Meanwhile, a tantalizing glaze is prepared in a large skillet. Red bell pepper, scallions, and ginger are sautéed until they become tender and slightly browned. The addition of shiitake mushrooms brings an earthy and meaty quality to the glaze. A combination of honey, rice vinegar, soy sauce, and Asian chili sauce adds sweetness, tanginess, and a touch of heat. A cornstarch slurry is incorporated to thicken the glaze, creating a luscious and glossy consistency. With the glaze ready, the salmon is placed under the broiler, allowing it to cook until it develops a beautiful brown crust and becomes almost firm to the touch. The glaze is then generously spooned over the salmon, creating a delightful caramelized coating that enhances the natural flavors of the fish. The salmon is returned to the broiler briefly to let the glaze brown and the fillet to cook through. To finish, the broiled salmon is garnished with thinly sliced scallion greens, adding a fresh and vibrant element to the dish. The salmon is transferred to a serving platter, ready to be enjoyed by family and friends. The combination of the tender and succulent salmon with the sweet and savory glaze, infused with the aromatic notes of ginger and shiitake mushrooms, creates a harmonious and memorable flavor experience.

Broiled Salmon with Ginger Shiitake Glaze is a delightful recipe that showcases the versatility of salmon and highlights the bold flavors of the glaze. It’s a perfect choice for a special occasion or a weeknight dinner when you want to impress with a restaurant-quality dish made right in your own kitchen.

SERVES: 4

INGREDIENTS:

• 2 lb. salmon fillet, skin on
• 3 Tbs. canola oil, more for the baking sheet
• 1/4 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 1/2 small red bell pepper, finely diced (about 1/4 cup)
• 3 scallions, trimmed and thinly sliced (white and green parts separated)
• 2 Tbs. finely chopped ginger
• 3 1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
• 1/4 cup honey
• 3 Tbs. rice vinegar
• 1 Tbs. lower-sodium soy sauce
• 1 tsp. Asian chili sauce (like Sriracha)
• 1 tsp. cornstarch

INSTRUCTIONS:

1. Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.
2. Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.
3. In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes.
4. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.
5. Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 minute more so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

NOTE:

• Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.