Low-Slow-Roasted Salmon With Hoisin Honey Glaze
Low-slow roasting salmon for me is still a new concept. Who knew it would produce such divine results? This method of cooking really takes some of the guesswork out of cooking salmon to perfection. And you can totally go on your own adventure with the type of dry brine you create or glaze or dressing you want to finish you salmon with. This is the kind of recipe that can be tailored to suit many palates at the same time. I wanted a Cantonese inspired version of this recipe, so I used chinese five spice in the dry brine and hoisin sauce in the glaze. The options for layering flavors into this recipe are limitless. What is key to the success of this recipe is using the dry brine.
Equipment
- Large baking sheet or a 9 x 13 inches
- Silicone pastry brush
- Fish spatula
- Small mixing bowl
Ingredients
- 1 2½ pound center-cut salmon fillet about 1½ inches thick skin off
- 1 tsp packed granulated or brown sugar
- 1 tsp kosher salt Use 1/2 tsp if using table salt.
- 1/4 tsp garlic granules
- ½ tsp pepper
- 1/8 tsp chinese five spice
- 1/8 tsp liquid smoke applewood (optional)
- 1 tsp homemade chili oil or cooking oil
- 2 tsp hoisin sauce
- 2 tsp honey
- 1 tbsp sliced green onions
Instructions
- Heat oven to 250°F and place the oven rack in the middle position. Cover a baking tray with foil and set aside.
- Combine sugar, salt, garlic, five spice in a small bowl to make a dry brine and set aside.
- Rinse fish in cold running water. Pat dry gently with kitchen paper. Using a silicone pastry brush, apply a thin coat of oil to the skin side of the salmon. Then place it, skin side/oiled side down on the foil lined baking tray, or into a 9×13 baking dish.
- Rub the liquid smoke over the flesh side of the salmon.
- Then sprinkle the prepared dry brine all over the salmon and finish with cracked pepper. Very gently pat the brine and pepper into the fillet. Allow the salmon to cure uncovered on the countertop for 10-15 minutes.
- Meanwhile, prepare the glaze by combining honey and hoisin sauce and set aside.
- Low-slow roast the salmon for 30 minutes in a preheated oven.
- Remove from oven, and working quickly, brush the salmon liberally with the hoisin honey glaze. Return to the oven and continue low-slow roasting for another 20 – 30 minutes or until your desired doneness is achieved.
- If the center is still translucent when checked with the tip of a paring knife, or if the thickest part registers 125°F, your salmon is medium-rare. This takes approximately 50 – 55 minutes.
- For well-done salmon cook until internal temperature reaches 135°F – 145°F. It’s important to note that at 145°F the salmon can become very dry.
- Remove the baking sheet from the oven and let the salmon rest for 5 minutes. Using a fish spatula, cut the salmon into desired portions and place onto a serving platter. Garnish with spring onions and serve.
Video
Notes
Making This Recipe
You can simplify this recipe by just brining with a mixture of sugar and salt. Or by just using salt. You can use low-sodium salt if you are on a low sodium diet, but not a salt-free alternative. The brining process is essential to the outcome of this recipe. Note: This recipe uses kosher salt and not table or finely milled salt. If using table salt use half the amount suggested in this or any other recipe. Layers of Flavor I wanted a Cantonese inspired version of this recipe, so I used chinese five spice and granulated garlic in the dry brine and hoisin sauce in the glaze. The options for flavoring this recipe are limitless. Sweeteners You can substitute brown sugar for granulated sugar to create the brine.Maple syrup can be used in place of honey for the glaze Sauces Hoisin sauce can be substituted with teriyaki sauce. Types Of Salmon The method of cooking requires the center cut or a whole fillet of salmon. 1.5 – 3 inches thick and 2.5 lbs – 3 lbs in weight. My preference for this recipe is to use farm-raised Atlantic salmon. However, if you are using wild salmon or steelhead salmon trout, reduce the cooking time to 45 – 50 minutes, or until the salmon registers 120°F – 125°F. The flesh of both wild and steelhead trout salmon is drier in texture than Atlantic. The thickness of the salmon will affect the cooking time, so try to purchase a salmon fillet that is 1½ inches thick. Or if using portions, make sure that they are all from the center cut and approximately all the same weight and thickness. This will ensure that they all cook at the same rate. If a 2½-pound salmon fillet is unavailable, you can use six 6 – 8, 6oz skinless salmon portions instead. Sprinkle both sides of the fillets evenly with the dry brine and arrange them side by side on the baking tray so they are touching. The cooking time remains the same. Skin On Or Off There are certain recipes that benefit from having the skin left on. For me, this recipe isn’t one of them. However, you can leave the skin on if this is your choice. Salt Unless otherwise stated all my recipes call for kosher salt. However, if you are using table salt, which is fine salt, verses coarse salt, use 1/2 tsp instead of 1 tsp. Additions For Brining I rubbed 16th tsp of applewood liquid smoke over the flesh side of the salmon before dry brining it. This was for added flavor.
You can use pastes like miso or red thai curry, dried chili flakes, herbs, spices, etc. Create this recipe according to your taste buds. Or keep it simple with salt, sugar and pepper. Glaze The glaze can be BBQ sauce which would require roasting or broiling. Or a citronette, garlic or herb compound butter, which is applied to the salmon immediately after removing it from the oven. The options are limitless. Other Fish Many fish can be low-slow roasted. As long as you are using the center cut of the fish and it has a thickness of 1.5 inches or more, low and slow roasting is an option. Halibut, snapper, haddock, bream, sea bass, cod, barramundi, sable, can all be low-slow roasted. Be sure to remove the skin where possible. Snapper can be cooked with skin the on. Some fish don’t do as well with this cooking method, like tuna, swordfish and some varieties of mackerel, they can become very dry in texture. Check with your fishmonger.
Nutrition
Serving: 6ServingsCalories: 396kcalCarbohydrates: 3gProtein: 53gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 146mgSodium: 526mgPotassium: 1307mgFiber: 0.1gSugar: 3gVitamin A: 117IUVitamin C: 0.2mgCalcium: 35mgIron: 2mg
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