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Share your recipes October 2013

Food Ventures

Salmon with Honey-Soy Glaze

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Recipe courtesy of Taste of the Town, from coach Steve Sarkisian, University of Washington. Serves 4.

¼ cup honey

5 tablespoons soy sauce

2 teaspoons fresh lemon juice

Four 5-ounce salmon filets, skinned (Copper River salmon is best)

2 teaspoons vegetable oil

 

Make the glaze by combining the honey, soy sauce, and lemon juice in a small bowl. Lightly brush the top of each salmon filet with a quarter of the glaze, and set the rest of the glaze aside.

Heat the oil in a nonstick skillet over medium heat. Cook the salmon filets, glaze side down, for 1 minute. Reduce the heat to medium-low for 2 more minutes. Turn the filets and cook for 3 minutes, or until the salmon is light pink at the center. Transfer the salmon to a plate and cover with foil.

Pour the remaining glaze into the skillet over medium heat and bring to a boil, cooking until the glaze has thickened to a syrup. Serve the salmon with the reduced glaze on the side.





Ann's Article:

College Football Culture Through Culinary Delights: Recipes from Two Football Coaches

 

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