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Salmon with Honey-Coriander Glaze

  • prep: 5 mins
    total time: 35 mins
  • servings: 4
Photography: Earl Carter

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, September Fall 2004

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Reviews (13)

  • 28 Nov, 2011

    I thought the glaze was a little too sweet, so if that's not your thing I'd use a touch less honey. Also, I substituted orange juice for the lemon, which may have contributed to the over-sweetness. I had no idea how fine to grind the coriander, but I didn't like the texture of the seeds in the glaze, so I'll grind it pretty fine next time, and maybe use a little less. Interesting combination of flavors, but needs a little tweaking.

  • 26 Nov, 2011

    Instead of cooking the salmon in the skillet, I brazed it on both sides, then wrapped it in foil and let it bake for about 10 min at 300 F. It was great!

  • 3 Sep, 2011

    Please do not buy farmed salmon. I am an Alaskan who grew up eating fresh, wild salmon. -- and we still catch our own fish. Take a moment to research the chemicals used to raise salmon in a tank. Then take a moment to think of the Alaskans and West Coast fisher men and women who still pursue one of the oldest livelihoods on the planet to harvest the healthiest food there is. The cost of wild salmon may be a bit higher, but it's worth it!

  • 21 Aug, 2011

    I substituted the coriander seeds with cardamoms and the fish turned out so delicious! my kids loved it :")

  • 19 Jan, 2011

    Made this last night for dinner!! Has to adapt as I didn't have two ingredients, but the salmon came out loose and so tasty!! (I'm just starting to learn how to cook!)

    The glaze is fantastic, will be using it for other dishes!

    Thanks Martha (and team!)

  • 11 Mar, 2010

    Made this tonight for dinner. So quick and tasty. The children loved it as well. I served it with egg noodles and mixed green vegetables. Would recommend the glaze.

  • 25 Feb, 2010

    Yummy Recipe! I didn't have coriander seeds on hand, so i left it out and stuck to the rest of the recipe. I seared the salmon on my foreman grill and then put it in the oven at 350 for 15 min or until salmon is cooked to your liking. Husband approved. AMAZING!

  • 27 Jan, 2010

    Hmmm. Reminds me of a recipe I've long ago lost that used chili powder with salmon. I'll have to try this.

  • 5 Aug, 2009

    This looks delicious! I am making it tonight for my Mom and Hubby, hope it's a hit!

  • 10 Mar, 2009

    So good and easy. This was the first time I've ever cooked salmon. I will definitely cook this again.

  • 15 Jan, 2008

    Haven't tried this one yet but sounds like a great grill cantidate!

  • 10 Jan, 2008

    I tried this recipe but substituted Dole Peach Mango Orange juice for the fresh lemon juice (or whatever juice you have handy) and omitted the coriander seeds (I guess I don't have a vry well stocked kitchern). I did not measure it but I may have used a bit more than 2 teaspoons of the juice- well the dish turned out "superb"! This dish alone will save me from eating out all the time.

  • 24 Nov, 2007

    This recipe is spectacular! A big hit everytime. Sauce/glaze is perfect.