Thai Glazed Salmon 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.

Honey: Provides sweetness and helps to caramelize the glaze.

Lime juice: Freshly squeezed for a tangy, citrusy flavor.

Garlic: Minced to add a pungent, savory note.

Ginger: Grated to contribute a warm, spicy aroma.

Olive oil: Used to help blend the glaze ingredients and add a touch of richness.

Chili flakes: Adds a spicy kick to the glaze.

When preparing the glaze mixture, make sure to finely mince the garlic and grate the ginger to ensure they blend seamlessly into the sauce. This will help distribute their flavors evenly across the salmon fillets. Additionally, when brushing the glaze onto the salmon, use a pastry brush to get an even coating, ensuring every bite is packed with flavor.

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free option that provides a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and consistency, making it a good alternative.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good substitute.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that pairs well with Thai cuisine.

• chili flakes - Substitute with sriracha: Sriracha provides a similar heat level and adds a bit of extra flavor complexity.

• Allow the salmon to cool completely at room temperature before storing. This helps prevent condensation, which can make the fish soggy.

• Transfer the cooled salmon fillets to an airtight container. If stacking the fillets, place a piece of parchment paper between each layer 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 individually in plastic wrap or aluminum foil. Then, place the wrapped fillets in a resealable freezer bag, ensuring to remove as much air as possible before sealing.

• Label the freezer bag with the date to keep track of freshness. The salmon can be frozen for up to 3 months.

• When ready to enjoy, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a microwave on medium power, checking every 30 seconds to avoid overcooking.

• Serve the reheated Thai glazed salmon with fresh sides like steamed vegetables or a mixed greens salad to complement the flavors.

• 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 prevent it from drying out.
  4. Heat in the oven for about 15 minutes or until the salmon is warmed through.
  5. Serve immediately with your choice of sides.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover salmon in the skillet.
  4. Cover the skillet with a lid to retain moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the leftover salmon on a microwave-safe plate.
  2. Cover the salmon with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the salmon and continue to heat in 30-second intervals until warmed through.
  5. Be cautious not to overheat to avoid drying out the salmon.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the leftover salmon on a heatproof plate that fits inside the pot.
  3. Cover the pot with a lid.
  4. Steam for about 5-7 minutes or until the salmon is warmed through.
  5. Serve immediately with your choice of sides.

• Oven: Used to bake the salmon fillets at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the soy sauce, honey, lime juice, garlic, ginger, olive oil, and chili flakes to create the glaze.

• Whisk: Used to mix the glaze ingredients thoroughly.

• Baking sheet: Used to place the salmon fillets on for baking.

• Parchment paper: Used to line the baking sheet to prevent the salmon from sticking and to make cleanup easier.

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

• Measuring cups: Used to measure out the soy sauce and honey accurately.

• Measuring spoons: Used to measure out the lime juice, olive oil, and chili flakes accurately.

• Garlic press: Used to mince the garlic cloves efficiently.

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

• Fork: Used to check if the salmon is cooked through and flakes easily.

Prepare the glaze ahead: Mix the soy sauce, honey, lime juice, garlic, ginger, olive oil, and chili flakes the night before and store in the fridge.

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

Preheat the oven early: Start preheating your oven while preparing the glaze.

Use a brush: A pastry brush helps to evenly coat the salmon with the glaze quickly.

Batch cooking: Double the recipe and cook extra salmon fillets for future meals.