Salmon in Honey Cilantro Ginger Glaze with Chinese Five Spice
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.
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Salmon in Honey Cilantro Ginger Glaze with Chinese Five Spice
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.
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Servings: 4 people
Calories: 761 kcal
Net Carbs: 81 g
Ingredients
- 1 cup (339 g) honey
- 1/4 cup (59 ml) tamari soy sauce
- 1/4 cup (59 ml) Worcestershire sauce
- 1/3 cup (32 g) fresh ginger, minced
- 1/4 cup (34 g) garlic, minced
- 1/4 cup (59 g) shallots, minced
- 1 bunch (1 bunch) cilantro, finely chopped
- 1 tsp (1 tsp) salt
- 1/4 lb (113 g) unsalted butter
- 1 1/2 lbs (680 g) wild salmon
- 2 tsp (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: 761kcalFat: 34gSodium: 1647mgNet Carbs: 81gSaturated Fat: 16gPotassium: 1202mgCarbohydrates: 82gVitamin A: 925IUFiber: 1gVitamin C: 8mgSugar: 73gCalcium: 87mgProtein: 37gCholesterol: 155mgIron: 4mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.