Caramelized Salmon With Soy-Orange Glaze

Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

Simple salmon with a knockout sauce. From the Wine Spectator.

Ingredients Nutrition


  1. Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
  2. Combine the sugar and pepper on a plate or in a shallow bowl.
  3. Heat the oil in a skillet.
  4. Scrape the excess ginger mixture from the fish and discard.
  5. Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
  6. Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
  7. Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
  8. Transfer the salmon fillets to a clean towel to drain before serving.
Most Helpful

5 5

Great tasting and so easy to make too! Next time I'll let it marinade longer than 2 hours. Served with Iron Chef Orange Ginger Sauce. YUM! Thanks Kate!