You want to cook until it’s brown on the outside and pink in the center with an internal temperature of 125☏ (52☌) to 130☏ (54☌) in the middle. If salmon is inexpensive where you live or your piece isn't particularly high quality, this recipe is fine, but when I've splurged on fresh wild salmon and really want to taste it, I prefer the more subtle recipes for Saumon aux Lentilles or salmon with maple-mustard sauce, both on this site. Make sure the skillet is hot and the oil has good. I liked the flavor of this glaze a lot, but it is pretty strong it really overpowered the taste of our salmon. Seared sockeye salmon is just so delicious, it doesn't need this much adornment. I drizzled it around the plate in case we didn't like it. This sauce was way too sweet for our tastes. This was fast and good I too added a big pat of butter at end and found it took about four or five minutes for glaze to boil down. However, this recipe is a great way to elevate a lesser piece of fish. I am wondering if that is where the majority of the issues with the recipe are coming from? I do agree that if you have paid a premium and have actual wild caught salmon that you should not serve them in this sauce. I think that the glaze tastes much better and is much easier if you just follow the recipe as stated. Also, because there was no oil in the saucepan it required a pat of butter at the end. It took much longer to reduce of course because the pan was smaller and started out cold. Last night I decided mess with perfection and made the glaze in a small saucepan. Usually I follow it to the letter and it comes out perfect every time. I have made this recipe more times than I care to admit. and serve over cous-cous with a melon salsa. Enjoy!ĥ forks if you switch the vinegar with a dry red wine. When you're lucky enough to live in Seattle, you can even use primo salmon without guilt. I made this with the lemon, rosemary orzo pilaf from this site. Very nice mix-i always cut into skin "ala Ramsay" to add crispness but no changes requiredĭelish! Great quick weeknight meal. The sauce gets made inside on the stove in a preheated pan somewtimes with butter, sometimes without. I now do this dish exclusively on a griddle on the side burner of my gas grill. My one complaint is that the high heat cooking of fatty salmon makes a real mess in the kitchen and "perfumes" the air for some time. The vinegar glaze is a flavorful contrast to the richness of the salmon and the crispy skin is a real treat. I didn't change a thing, and it was perfect. It's smelly and messy and just not worth it.Īn easy, delicious recipe. I don't sear things frequently, so maybe I had a tad too much oil in the pan. It is also good served chilled, do ahead. In nice weather I will grill the salmon, skin side up, then flip to skin down then use spatula to skim the fillet from the skin, just leaving it behind on the grill til clean up. I usually make the full amount of glaze for two 8-ounce salmon fillets, and soak up the extra with a good bread.
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