Salmon with Honey-Coriander Glaze
A salty-sweet blend of honey, soy sauce, and coriander adds Asian flavor to salmon.
- Total Time:
- Servings: 4
Photography: Earl Carter
Source: Martha Stewart Living, September Fall 2004
- 1 tablespoon whole coriander seeds
- 1/4 cup honey
- 5 tablespoons soy sauce
- 2 teaspoons fresh lemon juice
- 4 salmon fillets (5 ounces each), skinned
- 2 teaspoons vegetable oil
Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.