Salmon in Honey Cilantro Ginger Glaze with Chinese Five Spice

JUMP TO RECIPE
Course Main Course
Cuisine Asian
Keywords Gluten Free
Difficulty Easy/Moderate
Servings 4 people
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
This is one of my favorite salmon recipes. The marinade is sweet and tart from the honey and ginger, and the cilantro adds a punch of fresh and crisp flavor. The salmon can either be cooked in the oven, which is great for an easy mid-week meal, or smoked with a stove-top smoker or on the grill, which requires a bit more effort but takes the flavor of the fish to a whole new level. If you don't have Chinese five spice or don't feel like making it, the recipe is quite delicious without it as well. Serve with black forbidden rice or green bamboo rice to soak up the extra sauce.
Servings: 4 people
Calories: 761kcal

Ingredients

  • 1 cup honey
  • 1/4 cup tamari soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/3 cup fresh ginger minced
  • 1/4 cup garlic minced
  • 1/4 cup shallots minced
  • 1 bunch cilantro finely chopped
  • 1 tsp salt
  • 1/4 lb unsalted butter
  • 1 1/2 lbs wild salmon
  • 2 tsp Chinese five spice
  • applewood chips for smoking

Instructions

  • Combine all the ingredients except the salmon, Chinese five spice, and applewood chips in small sauce pan. Simmer over medium-high heat for 5-7 minutes. Stir several times to mix well. Cool completely.
  • Place the salmon in a large flat glass ceramic casserole dish. Cover with the marinade, turning to coat completely, and refrigerate for at least 30 minutes or up to 4 hours.
  • If you're roasting the salmon, preheat the oven to 400°F. Remove the salmon from the fridge and let it sit at room temperature for about 5 minutes. Sprinkle with the Chinese five spice. Cook in the oven for about 15-20 minutes.
  • If you're smoking the salmon, remove the salmon from the marinade and season with the Chinese five spice. Using a stove-top smoker and the applewood chips, smoke the salmon on high on the stove top or on the grill for 8 minutes.
  • Serve with purple forbidden rice or bamboo rice to soak up the extra marinade. Garnish with coarsely chopped cilantro and include extra sauce for the table.

Nutrition

Calories: 761kcal | Carbohydrates: 82g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 1647mg | Potassium: 1202mg | Fiber: 1g | Sugar: 73g | Vitamin A: 925IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!