Hot Honey–Glazed Salmon

Name: Hot Honey–Glazed Salmon
Cook time: 30 min
Yield: 4 servings
Ingredients: 1.5 lb salmon fillet; 0 kosher salt; 3 garlic cloves; 0.33 cup mild honey; 0.33 cup white wine vinegar; 3 Tbsp chili sauce; 2 Tbsp soy sauce; 0 kosher salt; 0 cooked white or brown rice or quinoa; 0 sliced cucumber; 0 sliced avocado; 0 sliced radishes

This hot honey salmon recipe creates a sweet-spicy lacquer over broiled fish for a restaurant-quality weeknight dinner or make-ahead lunch.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

1.5 lb salmon fillet
0 kosher salt
3 garlic cloves
0.33 cup mild honey
0.33 cup white wine vinegar
3 Tbsp chili sauce
2 Tbsp soy sauce
0 kosher salt
0 cooked white or brown rice or quinoa
0 sliced cucumber
0 sliced avocado
0 sliced radishes

Instructions

Heat broiler (place rack in the middle if your broiler is in the oven). Line an ovenproof skillet, rimmed baking sheet, or baking dish large enough to snugly fit one 1½-lb. skin-on salmon fillet with a large piece of foil.
Place salmon, skin side down, in pan; season with kosher salt. Bring foil up around edges of salmon to form a boat around it (this will catch any drips from the sauce; it doesn’t need to be perfect).
Cook 3 garlic cloves, smashed, ⅓ cup mild honey, ⅓ cup white wine vinegar, 3 Tbsp. chili sauce, 2 Tbsp. soy sauce (preferably low-sodium), and a small pinch of kosher salt in a medium nonstick skillet over medium heat, stirring often, until sauce is thick and syrupy (about the consistency of honey), 8–10 minutes.
Let cool slightly to thicken, about 5 minutes. Using chopsticks or a fork, remove garlic from sauce; discard.
Pour about 2 Tbsp. sauce into a small bowl and set aside for serving.
Brush half of remaining sauce over salmon.
Broil, brushing with remaining sauce in pan halfway through, until salmon is cooked through and sauce is heavily blistered, 12–14 minutes, depending on thickness of fillet.
Carefully remove from oven and pour reserved 2 Tbsp. sauce over salmon; spread with a spoon to coat evenly if needed.
Divide cooked white or brown rice or quinoa among shallow bowls.
Using a large spoon, break up salmon into pieces and arrange over rice, leaving skin behind. Scatter sliced cucumber, sliced avocado, and sliced radishes on top of salmon just before serving.