There is something luxurious about eating salmon. It’s rich, it’s buttery, and its built for bold flavors. There’s also something sexy about a glaze. It’s the sauce’s more risque cousin.
Seriously, this is food porn if I’ve ever seen it. It’s like an episode of “The Tudors” on your plate.
I pretty much tear out any recipe for glazed salmon I can find. It’s always easy, it’s always good for you (unless you wrap it around a Twinkie/Hoho/Little Debbie Cake), and it’s always delicious. Think about all the times you see “maple glazed” or “honey glazed” salmon in a magazine. Kind of makes your mouth fill up with saliva, right?
I think it’s because the sweet glaze perfectly balances the richness of the salmon, and the public at large finds that any recipe with the word “glaze” in it instantly earns 5 extra sexy points. It probably stimulates the part of my brain that is attracted to glazed donuts, which is actually all of my brain.
This salmon is delish and way too easy to be legal- no searing, no grilling, no house smelling of fish for days. I’m a HUGE five-spice powder fan, so not only do I do the quickie 15-minute marinade, I double the marinade and reserve half of it to drizzle over the salmon once it’s cooked. If I ever make donuts, I’ll double that glaze, too. My brain just works that way.
I didn’t make the green beans this time because I roasted a huge batch of my very own tomatoes earlier in the day; Juliet hybrid tomatoes are the only veggie I can grow, and it turns out I can grow them very, very well. But I usually do make the green beans and they turn out perfectly.
This is truly a one-pan meal, which makes it special. The glaze makes it extra-special. Drizzling extra glaze over the whole cooked mess makes it extra-extra-special. You get the idea. Enjoy!
- ½ c honey
- 3 T soy sauce
- 1 T five-spice powder
- 3 large cloves of garlic, minced
- 4 6-oz salmon filets
- Nonstick cooking spray
- 1 lb haricots verts (slender green beans), trimmed
- 2 tsp canola oil
- 1 tsp Asian sesame oil
- 2 T toasted sesame seeds
- 2 tsp lemon juice
- In a small bowl, whisk together honey, soy sauce, five-spice powder and garlic. Place salmon skin-side down on a large plate and pour half of the honey mixture over it; reserve the rest and set aside. Flip the filets so they are skin-side up, and let them marinate at room temperature for 15 minutes.
- Position a rack 6" from the broiler, and heat the broiler on high (see my note below). Line a rimmed baking sheet with foil and spray with cooking spray.
- In a large bowl, toss the green beans with canola and sesame oils. Arrange the beans on one half of the baking sheet. Arrange the salmon, skin side down, on the other end of the baking sheet. Brush the salmon with any remaining marinade on the plate.
- Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition salmon filets as needed so they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, about 3 minutes more. Toss the green beans with the lemon juice, drizzle reserved marinade over fish and beans till your heart is content and serve.