Happy Chinese New Year!
This sweet and lightly spicy glazed salmon is my own interpretation of more traditional Chinese fish presentations. I’ve included some classic flavors like white pepper and Chinkiang vinegar for a delicious East meets Alaska salmon dish.
Lunar New Year
Ingredients
- 2 Tbsp butter, salted
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 2 Tbsp sugar
- 2 Tbsp soy sauce, low sodium
- 1/2 Tbsp ground white pepper
- 1 Tbsp black vinegar (Chinkiang vinegar)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp. sesame seeds
- 1 tsp salt (for salmon)
Instructions
- Preheat oven to 350°F.
- Prepare salmon fillet by rinsing it under cold water and removing bones with tweezers.
- Place fillet on foil wrapped baking sheet lightly brushed with oil.
- Sprinkle with salt and bake for about 8 minutes depending on thickness of fillet.
- In a saucepan combine butter, oil, sugar, soy sauce, honey, white pepper, vinegar, ginger paste, garlic paste, and sesame seeds.
- Simmer on medium heat until sauce is mixed and syrupy.
- After salmon is removed from the oven apply sauce with a basting brush.
- Sprinkle with additional sesame seeds.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.
Dinner tonight!