Perfectly done salmon should be medium rare and slightly dark pink in the center. Although maple syrup and soy are probably the best ways to make frozen fish more edible since they act as insulators and don’t dry out your fish. Previously frozen salmon will always be stiffer and drier in texture and no cooking method will ever make it taste as good as fresh. Always use fresh salmon – never frozen. ![]() Be sure to follow my key secrets below for moist and flaky baked salmon every time. The Secret to Moist and Flaky Baked SalmonĬhalky with white gooey stuff oozing out? These are definitely signs of dry and overcooked salmon. Feel free to substitute with dry sherry or even mirin if you don’t have this on hand. Shaoxing wine for added tenderness to the salmon. Feel free to leave out if you don’t have it handy. Worcestershire sauce adds a hint of acid and malt vinegar to the sauce marinade. The green onions roast into an almost jam-like texture you can pair with steamed rice (or any carb of your choice)! Worcestershire sauce Personally, roasted green onions with the glaze is what brings this soy maple salmon recipe to the next level and makes it different from any other recipe. Soy sauce (it’s the Asian in me) and also because it adds the umami yumminess to balance out the sweetness of the maple syrup and fattiness of the salmon. You definitely want the caramel, burnt nutty notes of maple to pair with the savoriness of the soy sauce. Avoid using pancake syrup because it will make your sauce marinade flat and overly sweet. High quality maple syrup is a must for this recipe. I also choose a middle piece with the belly for the most omega 3 and fat which produces a moister bake. I typically choose a filet with skin for extra fat (flavor) and assume it’s probably fresher. You can also use salmon with or without skin. Feel free to use portions which are more economical but be sure to reduce your cooking time. I find using a whole piece produces a more succulent and moist texture. This recipe uses a whole filet and the filet is baked whole. Add in roasted garlic and sweet maple syrup and it’s addictively delicious served with steamed rice. Pulling on my love for steamed fish, this soy maple glazed salmon includes green onions and Shaoxing wine for added texture and flavor. I know, I know another maple glazed salmon recipe? There are many versions out there, but this recipe is inspired by my Chinese background and pulls on Cantonese flavor profiles. The oven does all the work so you don’t need to rely on heavy skills, attention or technique. Best for busy people or those who don’t really cook.It’s fast and can be made ahead of time.Stupid easy – just mix the sauce and pour over!. ![]()
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