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Plum Glazed Salmon

Plum Glazed Salmon

If you've got 30 minutes to brine the salmon in advance (see Fish Brine recipe below), I would highly recommend doing so. If not, you can make the recipe as is without brining.
Servings 4 servings
Author Brandon Matzek

Ingredients

  • 1 1/2 pounds salmon fillets (skin-on or skin-off is fine), brined or not
  • 1/4 cup plum jam (apricot would work too)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon grated garlic (or minced)
  • Kosher salt
  • Freshly ground black pepper
  • Sliced scallions, for serving

Instructions

  1. Preheat a broiler to high. Line a baking sheet with aluminum foil. If the salmon was brined, rinse under cold water, dry thoroughly, and place on the prepared baking sheet.
  2. In a medium bowl, stir together jam, mustard, soy sauce, olive oil, garlic, a small pinch of salt and several turns of black pepper until well-combined. Taste and add more salt if needed. Brush the glaze all over the salmon fillets, then move the baking sheet under the broiler.
  3. Cook until the salmon is firm and the glaze starts to darken in spots (6 to 8 minutes), or until the internal temperature of the thickest part of the salmon reaches 131°F. Let salmon rest for 8 to 10 minutes before serving.
  4. To finish, sprinkle salmon fillets with sliced scallions. Round out the plate with white rice and greens (steamed bok choy shown above).