Salmon with Honey-Soy Glaze
Ingredients
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4 salmon fillets
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2 tablespoons canola oil
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½ teaspoon salt
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¼ teaspoon black pepper
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1 garlic clove
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2 tablespoons honey
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2 tablespoons soy sauce
Tools
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whisk
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measuring spoons
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small bowl
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June Pan
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pastry brush
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mortar and pestle
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pot
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Season the salmon
Place the salmon fillets skin-side down on the June Roasting Rack set in the June Pan. Drizzle the oil on the salmon and sprinkle with the salt and pepper.
4 salmon fillets
2 tablespoons canola oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
June Roasting Rack
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below.
June Food Thermometer
Cook the salmon
Place the salmon on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the salmon is ready.
June Oven
Crush the garlic
While the salmon cooks, prepare the glaze. Crush the garlic clove with a mortar and pestle, garlic crusher or knife. Place the garlic in a small bowl.
1 garlic clove
mortar and pestle
small bowl
Make the glaze
Add the honey, soy sauce, corn starch, water, mirin and vinegar to the bowl with the garlic. Whisk to combine.
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon water
2 tablespoons mirin
1 tablespoon white wine vinegar
whisk
1 teaspoon corn starch
Boil the glaze
Pour the glaze base into a small pot. Bring the glaze base to a boil on the stovetop over medium-high heat, whisking occasionally. Lower the heat and simmer until thickened, about 1 minute. Remove the glaze from the heat.
pot
Brush on the glaze
Remove the salmon from the June Oven. Brush the glaze on top of the fillets with a pastry brush. Sprinkle the salmon with green onions and toasted sesame seeds. Serve immediately.
pastry brush
3 tablespoons sliced green onions
1 teaspoon toasted sesame seeds