Best 2 Sweet And Salty Salmon Recipes
Indulge in a culinary journey that tantalizes your taste buds with a harmonious blend of sweet and salty flavors. Our carefully curated collection of salmon recipes offers a diverse range of culinary creations, each highlighting the unique characteristics of this prized fish. From the classic Sweet and Salty Baked Salmon that combines a crispy crust with a tender, flavorful interior, to the innovative Sweet and Salty Salmon Skewers that infuse every bite with delightful smoky aromas, our recipes cater to every palate and preference. Whether you seek a quick and easy weeknight meal like our Honey Garlic Salmon, or a showstopping centerpiece for a special occasion such as our Miso-Glazed Salmon, we have you covered. Embark on this culinary adventure and experience the perfect balance of sweet and salty notes in each delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD
Number Of Ingredients 14
Steps:
- Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
- Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
- Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
- Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.
SALTY-SWEET BARBECUE SALMON AND BROCCOLI
This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.
Provided by Kay Chun
Categories dinner, weeknight, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
- While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
- Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
- Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.
Tips & Tricks for a Perfect Sweet & Salty Salmon Dish
- Use fresh, wild-caught salmon fillets for the best flavor and texture.
- Make sure the salmon fillets are evenly coated with the marinade before cooking.
- Cook the salmon over medium heat to prevent it from overcooking and drying out.
- Baste the salmon with the marinade while it cooks to keep it moist and flavorful.
- Serve the salmon immediately with your favorite sides, such as roasted vegetables, rice, or quinoa.
Conclusion: Savor the Sweet & Salty Symphony in Every Bite
Indulge in the harmonious blend of sweet and salty flavors infused into every tender bite of salmon. Experiment with various marinades to create a personalized taste profile that tantalizes your palate. Whether you prefer a zesty citrus glaze, a savory honey-soy concoction, or a tangy mustard-herb blend, the possibilities are endless. Elevate your salmon dish to a culinary masterpiece by carefully selecting high-quality ingredients and following these tips and tricks. Savor the sweet and salty symphony in every bite, and let the flavors dance on your tongue.
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