Thai Glazed Salmon Cheesecake Factory Recipe

Salmon: A rich, fatty fish that serves as the main protein in this dish.

Soy sauce: Adds a salty, umami flavor to the glaze.

Brown sugar: Provides sweetness and helps create a caramelized glaze.

Lime juice: Adds a tangy, citrusy brightness to the dish.

Fish sauce: A salty, umami-rich condiment essential in Thai cuisine.

Sriracha: A spicy hot sauce that adds heat to the glaze.

Garlic: Adds a pungent, aromatic flavor.

Ginger: Provides a warm, spicy note to the glaze.

Olive oil: Helps to blend the glaze ingredients and adds a bit of richness.

Green onions: Used as a fresh, crunchy garnish.

Sesame seeds: Adds a nutty flavor and a bit of texture as a garnish.

When preparing the salmon fillets, ensure they are of even thickness to promote uniform cooking. For an enhanced flavor profile, allow the fillets to marinate in the glaze mixture for at least 15 minutes before baking. This will enable the soy sauce, brown sugar, lime juice, and other ingredients to penetrate the fish, resulting in a more flavorful dish. Additionally, to achieve a slightly caramelized exterior, consider broiling the salmon for the last 2-3 minutes of cooking.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a good alternative for salmon in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a slightly different but pleasant flavor to the glaze.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good substitute for lime juice.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertones of fish sauce.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat and garlic flavor, making it a good alternative to sriracha.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, though it has a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to olive oil.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a substitute for green onions.

• sesame seeds - Substitute with poppy seeds: Poppy seeds provide a similar texture and can be used as a substitute for sesame seeds in garnishing.

• Allow the salmon to cool to room temperature after baking. This helps to prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If stacking fillets, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The Thai glazed salmon will stay fresh for up to 3 days.
• For longer storage, wrap each salmon fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the salmon for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat in the microwave on a low setting to avoid drying out the fish.
• Garnish with fresh green onions and toasted sesame seeds after reheating to restore some of the original texture and flavor.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon loosely with aluminum foil to retain moisture.
  4. Heat in the oven for about 15 minutes or until the salmon is warmed through.
  5. Garnish with fresh green onions and toasted sesame seeds before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Garnish with fresh green onions and toasted sesame seeds before serving.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover the salmon with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Garnish with fresh green onions and toasted sesame seeds before serving.

• Steam Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the salmon fillets in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes or until the salmon is warmed through.
  4. Garnish with fresh green onions and toasted sesame seeds before serving.

• Oven: Used to bake the salmon fillets at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to whisk together the glaze ingredients like soy sauce, brown sugar, lime juice, fish sauce, sriracha, garlic, ginger, and olive oil.

• Whisk: Essential for thoroughly mixing the glaze ingredients to ensure an even coating on the salmon.

• Baking sheet: Provides a flat surface for placing the salmon fillets in the oven.

• Parchment paper: Lines the baking sheet to prevent the salmon from sticking and makes for easy cleanup.

• Brush: Used to apply the glaze mixture evenly over the salmon fillets.

• Knife: Necessary for mincing the garlic and chopping the green onions.

• Cutting board: Provides a safe surface for mincing garlic and chopping green onions.

• Measuring cups: Used to measure out the soy sauce, brown sugar, and lime juice accurately.

• Measuring spoons: Used to measure out the fish sauce, sriracha, and olive oil accurately.

• Grater: Used to grate the ginger for the glaze mixture.

• Serving platter: Used to present the finished glazed salmon fillets, garnished with green onions and sesame seeds.

Prepare the glaze ahead: Mix the soy sauce, brown sugar, lime juice, fish sauce, sriracha, garlic, ginger, and olive oil the night before and store in the fridge.

Line the baking sheet: Use parchment paper to save time on cleanup.

Pre-chop garnishes: Chop the green onions and toast the sesame seeds in advance.

Use a timer: Set a timer for the baking time to avoid overcooking.

One-pan method: Cook vegetables alongside the salmon on the same sheet for a complete meal.