Honey Garlic Glazed Salmon

#korean #dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

Although it's a simple recipe of mixing, there's a few tips to cooking the salmon to enhance the dish.

Serving Size: 4 Total Cooking Time: 30 min.

INGREDIENTS

Marination:

4 salmon fillets

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

Sauce:

1 tbsp cornstarch

1 tbsp sesame oil

1/2 cup honey

1/2 cup soy sauce

1/2 cup apple cider vinegar

6 cloves of garlic

1 tsp ground ginger

1 tbsp korean red pepper flakes (gochugaru)

optional: 1 tbsp sriracha

Optional Toppings:

sesame seeds

green onion, minced

furikake flakes

1. Preheat oven to 375F. Skip this step if you're using a frying pan.

2. Prep your fish by rubbing salt + pepper + paprika onto the top of the salmon, skin down.

3. Heat up small saucepan or pot at medium heat.

4. Add the sesame oil + cornstarch. Stir till combined.

5. Add soy sauce + vinegar + honey. Stir still combined.

6. Let it sit and cook, stirring occasionally. Once the sauce starts to bubble, mix more frequently.

7. Add minced garlic + ginger + sriracha (or gochugaru). Mix till sauce just starts to thicken. Turn off heat.

8. Optional: Let the sauce cool briefly. You can even put it into the refrigerator for faster process. This will help thicken the sauce as it cooks in the oven and makes for a nice carmelization.

Using Oven:

1. Place marinated salmon onto a parchment lined oven pan.

2. Spoon the sauce over the salmon to cover.

3. Bake salmon for 10 min.

4. Take out briefly to scoop the sauce and pour over the salmon repeatedly. This will make the marination even.

5. Rotate pan and put back into oven. Cook for another 10 min. *My adjustment: At the 5 min. mark, take out the pan briefly to spoon the sauce over the salmon again. This will make a nice caramel color.

6. Remove from heat and top with sesame seeds + green onion. Serve with rice.

Using Frying Pan:

1. Turn on pan to medium heat and add 1 tbsp oil.

2. Cook 2 salmon at a time. Place the salmon onto the pan.

3. Once salmon is halfway cooked, spoon half the sauce over the salmon.

4. Once it starts to cook, scoop the excess sauce from the pan and pour over the salmon repeatedly. This will help carmelize the salmon.

5. Once fully cooked, remove and do for the rest of the sauce + salmon fillets.

6. Serve with rice and top with sesame seeds + green onion.

Recipe Notes:

• The key to a thickened sauce is the cornstarch and sesame oil base. We're substituting flour with cornstarch for a GF recipe.

• Making sure your salmon isn't frozen will ensure a fully cooked salmon. Make sure to defrost ahead of time in the fridge or buy fresh salmon.