Broiled Salmon with Ginger-Shiitake Glaze

Broiled Salmon with Ginger-Shiitake Glaze
Photo by Maren Caruso


  • 3 Tbs. canola oil, more for the baking sheet
  • 3 scallions, trimmed and thinly sliced (white and green parts separated)
  • ½ small red bell pepper, finely diced (about ¼ cup)
  • ¼ cup honey
  • 2 lbs. salmon fillet, skin on
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped ginger
  • + 6 more ingredients
    • 1 Tbs. reduced-sodium soy sauce
    • 3 Tbs. rice vinegar
    • ¼ tsp. ground coriander
    • 1 tsp. cornstarch
    • 1 tsp. Asian chili sauce (like Sriracha)
    • 3-½ oz. shiitake mushrooms, stemmed and cut into ¼-inch dice (about 1 cup)

Position an oven rack about 8 inches away from the broiler element and heat the broiler to high. Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while...

View full recipe at Fine Cooking


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