Thursday, November 4, 2010

Salmon with Five-Spice Honey Glaze

I adapted this recipe from the Oct/Nov. 2010 issue of Fine Cooking magazine. Instead of marinating the salmon in part of the glaze, I just pan fried the salmon and served the glaze on top. The combination of Chinese 5-spice powder with honey & soy is unique and delicious - a refreshing change of pace from the typical honey-mustard glaze. 

1/2 cup honey
2 tbsp. soy 
2 tsp. five-spice powder
4 cloves garlic, minced (or 3/4 tsp. garlic powder)
4 6-oz. salmon filets (skin on or off, your choice - I like mine off)

1. In a small bowl, combine glaze ingredients. Stir well.

2. Season salmon on both sides with salt & pepper.

3. Heat about 2 tsp. of olive oil in skillet over high heat until very hot. Add fish and saute until fish is just cooked through (around 2-3 minutes per side).

4.  Serve fish with reserved glaze. Good accompaniments are green beans (sauteed in canola & sesame oils, seasoned with salt & pepper, lemon juice and sprinkled with toasted sesame seeds) and white rice. Or, a salad of diced avocado, tomato, sliced jalapeno, chopped scallion & cilantro tossed with a light sesame-ginger vinaigrette.

Stir marinade ingredients together in small bowl.

Stir well.

Some of the staples: local honey, 5-spice powder, and soy sauce.

Season salmon filets with salt & pepper.

Heat 2-3 tsp. of olive oil over high heat.

Saute salmon filets about 2-3 minutes per side, until just cooked through. 

Drizzle glaze on top and serve with a side of salad.


  1. I make this recipe all the time and it is quick and excellent!!