Published January 1, 2011. From Cook's Illustrated.
Asian Barbecue Glaze
2
tablespoons ketchup2
tablespoons hoisin sauce2
tablespoons rice vinegar2
tablespoons light brown sugar1
tablespoon soy sauce1
tablespoon toasted sesame oil1
teaspoon Asian chili-garlic sauce (I just used chili sauce, like Sambal Olek)1
teaspoon grated fresh ginger
Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.
Glazed Salmon (makes 4-6 fillets)
1/2
teaspoon kosher salt 1 tsp brown sugar
1/4
teaspoon cornstarch4
center-cut skin-on salmon fillets, 6 to 8 ounces each (see note)Ground black pepper
1
teaspoon vegetable oil1
recipe glaze (see related)1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
3. Remove skillet from heat and spoon glaze evenly over salmon fillets.
Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. (If you don't have an oven-safe skillet, or it is too small to hold all fillets, line a baking sheet with parchment paper and bake on there) Transfer fillets to platter or individual plates and serve.