I know Martha Stewart was slightly tainted by that whole jailbird thing, but I still love her. I love her food, I love her style, I love her magazine, I love her now home line. I love Martha Stewart! I feel like she represents simple elegance. As a wedding gift, my step Mom (at the time) gave me a subscription to the Martha Stewart Living Magazine and a few Martha Stewart cook books. This salmon recipe from the September 2004 issue is to this day my ultimate favorite way to cook and eat salmon. I have a few different ways I doctor up salmon, but this one I like the best. And honestly, it’s so good that I hesitate to ever order salmon at a restaurant as I am often disappointed because this recipe is better. I don’t always cook it just this way, but tonight I did for a small ward dinner group. In the summer, I usually just make up the glaze and repetitively brush it on the salmon as it cooks on the grill or I’ll cook the salmon under the broiler the same way occasionally brushing the glaze as it cooks.
SALMON WITH HONEY-CORIANDER GLAZE
- 1 Tbsp whole coriander seeds (when I don’t have those on hand I just use already ground coriander it works ok too-and I always did it that way until I finally broke down and bought myself a spice grinder)
- 1/4 C honey
- 5 Tbsp soy sauce
- 2 tsp fresh lemon juice
- 4 skinned salmon fillets
- 2 tsp vegetable oil
- Toast the coriander seeds in a dry, nonstick skillet over medium-high heat, stirring constantly until golden (about 3 minutes). Remove from heat and let cool.
- Then, grind the seeds in a spice grinder until coarsely ground.
- To make the glaze: stir together the crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
- Brush both sides of each salmon fillet with glaze.
- Heat the oil in the nonstick skillet over medium heat until hot but not smoking.
- Cook the salmon fillets 1-2 minutes to get a char on top.
- Then reduce heat to medium-low and cook 2-3 minutes more.
- Turn the fillets over and cook 3-5 minutes longer (depending on how thick the salmon is and how cooked you like it)
- Pour any remaining glaze into the skillet; bring to a boil over medium heat.
- Cook until the glaze has thickened to the consistency of syrup, 1-3 mins (depending on how much is left)
- Serve salmon with glaze on the side.