Asian Glazed Salmon

1. Salmon – It doesn’t matter if the salmon has skin, just cook it as is then eat the flesh off the skin. Don’t cook the salmon on paper, it will burn under the broiler/oven grill. The salmon is oily enough and it sweats underneath so it won’t stick to the tray. As for getting burnt glaze off the tray – soak with a little water while you’re eating dinner and it should come off easily!

2. Sweet chili sauce substitutes:

– 1 1/2 tbsp honey or maple syrup + 1/2 tbsp sriracha or any other hot sauce or chili paste or 1/4 tsp chili flakes– 1 tbsp jam (any) + 1/2 tbsp hot tap water + 1/2 tbsp sriracha or any other hot sauce or chili paste or 1/4 tsp chili flakes

3. Internal cooked temperature for salmon:

Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default. Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.

3. This recipe is not suitable for cooking on the stove or BBQ because the glaze will burn too quickly. Baking does not work quite as well because it takes longer to get the caramelisation, by which time the salmon is somewhat overcooked. Broiling/grilling is the best method!