Soy-glazed salmon from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 311) by Samin Nosrat

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Notes about this recipe

  • nick_zcr4no on April 07, 2026

    Hit with the family - served with rice and blistered green beans, fairly simple weeknight dinner

  • janet_x28jp9 on February 27, 2026

    This was very tasty. I used steelhead and it worked great. I thought I overcooked it but I had Samin’s in my head telling me it’s virtually impossible to overcook. She was right!

  • Ro_ on November 15, 2022

    I used smaller salmon fillets rather than one big piece, and kind of squished them together a bit in the pan. Other than that I followed the recipe, but only cooked for 30-35m since I had less salmon. The glaze was nice - to be honest I've tried a lot of similar Asian-glazed salmon recipes and it is very hard to go wrong with these flavours as long as you don't overcook the salmon, it will basically always be delicious. But I would use this method again when making a large-ish quantity of salmon that it would be more convenient to put in the oven rather than pan frying.

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