How To make Cold Glazed Salmon
3/4 c Dry white wine
8 Basil leaves
3 Tarragon (plus more for garn
-sh) 3 Shallots, minced
2 Rosemary
2 Lemon slices
3 Celery leaves
7 lb Whole salmon, cleaned, rinse
-, patted dry 8 c Fish aspic (see recipe)
1 Turnip
1 Egg yolk, hard cooked, mashe
1 ts Unsalted butter
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Chill the fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite
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Miso Maple Salmon Recipe - Broiled Salmon with Miso Maple Glaze
Learn how to make a Miso Maple Salmon Recipe! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Broiled Salmon with Miso Maple Glaze!
How to Make One Pan Maple Glazed Salmon
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EASY ONE PAN MAPLE GLAZED SALMON
Ingredients
• 1 tablespoon olive oil or vegetable oil
• 6 3-4 ounce boneless skinless salmon fillets
• salt and pepper
• 1/3 cup real maple syrup
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, finely minced
• 2 teaspoons freshly grated ginger
• a dash of Sriracha (optional)
• fresh chives and sesame seeds for garnish (optional)
Instructions
• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large cast iron (or other oven-safe skillet) over medium-high heat and add the oil.
• Season the salmon fillets on both sides with salt and pepper and add to the hot pan, top side down.
• Let brown until caramel-coloured on the first side (about 2 minutes) and then flip to brown on the other side.
• While the salmon is browning, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and Sriracha in a small bowl and pour it over the salmon fillets.
• Add the whole pan to the preheated oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through and flakes with a fork.
• Spoon the maple glaze over the salmon again before serving. Garnish with sesame seeds and chopped chives, if desired.
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This is How I get PERFECT Smoked Salmon EVERY Time
This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold.
Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry.
The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox.
My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm.
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Ingredients for this recipe:
• 3 cups water
• 2/4 cups packed light brown sugar
• 1/3 cup sea salt
• zest of 1 orange
• zest of 1 lemon
• 4 to 4 ½ pound side of salmon
For the Glaze:
• ½ cup brown sugar
• Juice of 1 lemon
• Juice of 1 orange
• ½ stick unsalted butter
• 1 tablespoon soy sauce
Secrets of Legends - Bourbon-Glazed Salmon
Easy Honey Garlic Salmon | Step by step salmon
SUPER EASY SALMON RECIPE!
UNBELIEVABLY DELICIOUS ???? Ingredients below!
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I do not own the rights to the music in this video. No copyright infringement intended
INGREDIENTS (Please feel to double up quantities for your family size ???? Happy Cooking!)
2 salmon fillets about 5 - 6 oz each with skin removed
1 tsp Lawry's or your favourite seasoned salt
1 tsp paprika
freshly ground pepper to taste
2 tbsps light olive oil
1/4 - 1/2 cup honey
1 - 2 tbsps soy sauce
2 tbsps freshly squeezed lemon juice
2 tbsps cold butter
4 cloves garlic, minced finely
parsley/chives/scallions diced
1 lemon sliced
✅Here's the oven version of this recipe where it can be broiled or baked:
✅Also check out my Bourbon orange Salmon recipe
Easy Maple Soy Glazed Salmon (with Garlic & Lemon) for dinner!
Sweet, pure maple syrup mixed with umami soy sauce glazed over delicious fatty, flaky Atlantic salmon baked to perfect tenderness. The addition of garlic and lemon provides a nutty spice and zest counterbalance in flavour. It is an easy, healthy, and quick dish to make any day of the week with your favourite sides!
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