Asian Glazed Sockeye Salmon

This is the recipe that converts people who think they don't like salmon. The salty-sweet Asian glaze caramelizes under the broiler to create an addictive, lacquered crust over tender, flaky wild sockeye. The combination of soy, ginger, garlic, sesame, and honey hits every flavor note — umami, sweet, savory, and aromatic. Serve it over steamed rice with a sesame garnish and watch it disappear.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each)
• 3 tbsp soy sauce (use tamari for gluten-free)
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1/2 tsp sriracha or sambal oelek (optional, for heat)
• 1 tsp sesame seeds for garnish
• 2 green onions, thinly sliced for garnish

Instructions

1. Make the glaze: Whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and sriracha (if using) in a small bowl.
2. Marinate: Place salmon portions in a shallow dish. Pour glaze over the fish, turning to coat. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
3. Preheat oven: Set oven to 400°F. Line a baking sheet with foil and lightly oil it.
4. Bake: Remove salmon from marinade (reserve the marinade). Place skin-side down on prepared baking sheet. Bake for 10 minutes.
5. Glaze and broil: While salmon bakes, simmer the reserved marinade in a small saucepan for 3-4 minutes until slightly thickened. After 10 minutes of baking, brush the thickened glaze over the salmon. Switch to broil for 2-3 minutes until the glaze is caramelized and bubbly.
6. Serve: Transfer to plates. Sprinkle with sesame seeds and sliced green onions. Serve over steamed rice.