Chinese Glazed Salmon
Katie Chin is a caterer, cookbook author and blogger who happens to be passionate about Asian food.
This recipe is featured in Asian Cooking for Gluten Free Diets
*Metric conversions by The Cook’s Cook
- Servings Serves 4 as part of a multi-course meal
Ingredients
- 85 grams (½ cup) brown sugar
- 80 ml (⅓ cup) tamari
- 30 ml (2 tablespoons) gluten-free hoisin sauce
- 30 ml (2 tablespoons) peeled and minced fresh ginger
- .6 ml (⅛ teaspoon) crushed red pepper (cayenne)
- 1 garlic clove, minced
- 15 ml (1 tablespoon) freshly squeezed lime juice
- 5 ml (1 teaspoon) dark sesame oil
- 750 grams (1½ pounds) salmon fillet
Preparation
1. Whisk all the ingredients except the salmon in a small bowl until blended. Pour half of this marinade over the salmon, turning until covered. Cover and refrigerate for 20 minutes.
2. Place the remaining marinade in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low and simmer for about 14 minutes or until the marinade forms a glaze.
3. Pre-heat broiler. Place the salmon on a broiler pan. Broil salmon until cooked through, about 8 minutes.
4. Remove salmon from the broiler. Transfer to a platter and brush glaze over the salmon. Serve immediately with hot steaming rice.
Katie Chin
Katie Chin, caterer, cookbook author and blogger is passionate about Asian food and believes the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules.
Katie co-hosted the national PBS cooking series, Double Happiness and co-authored Everyday Chinese Cooking. On her own, Katie wrote 300 Best Rice Cooker Recipes, Everyday Thai Cooking and Everyday Chinese Cookbook: 101 Delicious Recipes From My Mother’s Kitchen. She has been featured in publications such as O Magazine, Cooking Light, Bon Appetit, Real Simple, and Family Circle. Her numerous TV appearances include The Today Show, The Real Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay and Iron Chef America.
Photo credit: Kim Mahair
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