Salmon poached in the oven on a bed of citrus, topped in a garlic and herb honey soy sauce glaze
Salmon poached in the oven on a bed of citrus, topped in a garlic and herb honey soy sauce glaze
by NeedleworkerOwn4553
3 Comments
NeedleworkerOwn4553
I hadn’t made salmon in a while, and happened to find it on sale today. I threw this together in about an hour and a half from start to finish.
-Preheat oven to 325, you’ll be cooking this for about 30-45 minutes depending on your oven. You’ll tightly wrap foil around the pan, renting it over the salmon but trapping the steam in when it cooks.
-5 lbs of salmon from Sam’s club (bonus points if it’s on sale like this was! 😁) Salt and pepper to taste and set aside, preferably with Kosher salt and fresh ground pepper. It’s flaky and seasons food better idk why. You’ll be adding the raw salmon on top of the sliced citrus and chicken stock mixed with your herbs and spices.
-An assortment of sliced lemons, limes, and oranges. It’s completely up to you on how many of each, depending on preference. For me, I used 6 lemons, 6 limes, and 10 tangerine oranges. These go on the pan first.
-Stock or broth, about 4 cups. I used chicken stock from Sam’s club. Mix the herbs, seasonings, and sauce into this. Then add it to the pan on top of the sliced citrus.
-Kinder brand Honey hot BBQ sauce, maybe 4 tbsp. Completely optional but we like our food to have a bit of kick in this house. Add to stock.
-Dried or fresh herbs, depending on your personal preference. I went with a dried Italian herb blend from Sam’s club. About 2 tbsp. Add to stock.
-1-2 tbsp smoked paprika and 1 heaping teaspoon of red pepper flakes. Not necessary but we like it. Add to stock.
-Kinder brand garlicky butter seasoning, or some sort of garlic. About 2 tbsp, or more if you love garlic. Just don’t add the salt on top of the salmon if you’re using garlic salt. Add to stock.
-Honey to taste, some people like a lot but we like our salmon mildly sweet and mostly savory/spicy. I was gifted a bottle of manuka honey by my mom, so I used that. About 4 tbsp or more to taste.
-Add salmon to the pan, drizzle honey over it. Completely optional but I thinly sliced 1/2 cup of cold kerrygold garlic and herb butter and put the pats on top of the salmon.
-Tent the pan with foil. Cook until internal temp reads 125. Pull it out and let it rest, strain and add pan juices to a skillet. The wider the better, you’re trying to reduce juices into a thick sauce.
-Reduce the sauce at medium-high heat for about 10 minutes, and add 3 tbsp of soy sauce, or more if you prefer. Taste, and add things if needed like a tad more honey, spice, or salt, etc.
-Reduce heat to medium-low and make a cornstarch slurry in a separate container. 4 tbsp cornstarch and 4 tbsp water. It sounds like a lot, but the general rule is 1 tbsp per cup of liquid. You can thin the sauce out later if you choose to, or add less cornstarch and see where you like it. We like ours thicc and sticky.
– Plate Salmon over seasoned rice, or whatever you prefer. Drizzle the sauce on top to your liking.
psychadeltron
Gotta plate it to get up votes on foodporn. Looks and sounds superb btw
PettyPettyKing
You need to look up what poached means. That my friend is not poached. I’m sure it’s delicious and full of flavor but it’s not POACHED!
3 Comments
I hadn’t made salmon in a while, and happened to find it on sale today. I threw this together in about an hour and a half from start to finish.
-Preheat oven to 325, you’ll be cooking this for about 30-45 minutes depending on your oven. You’ll tightly wrap foil around the pan, renting it over the salmon but trapping the steam in when it cooks.
-5 lbs of salmon from Sam’s club (bonus points if it’s on sale like this was! 😁) Salt and pepper to taste and set aside, preferably with Kosher salt and fresh ground pepper. It’s flaky and seasons food better idk why. You’ll be adding the raw salmon on top of the sliced citrus and chicken stock mixed with your herbs and spices.
-An assortment of sliced lemons, limes, and oranges. It’s completely up to you on how many of each, depending on preference. For me, I used 6 lemons, 6 limes, and 10 tangerine oranges. These go on the pan first.
-Stock or broth, about 4 cups. I used chicken stock from Sam’s club. Mix the herbs, seasonings, and sauce into this. Then add it to the pan on top of the sliced citrus.
-Kinder brand Honey hot BBQ sauce, maybe 4 tbsp. Completely optional but we like our food to have a bit of kick in this house. Add to stock.
-Dried or fresh herbs, depending on your personal preference. I went with a dried Italian herb blend from Sam’s club. About 2 tbsp. Add to stock.
-1-2 tbsp smoked paprika and 1 heaping teaspoon of red pepper flakes. Not necessary but we like it. Add to stock.
-Kinder brand garlicky butter seasoning, or some sort of garlic. About 2 tbsp, or more if you love garlic. Just don’t add the salt on top of the salmon if you’re using garlic salt. Add to stock.
-Honey to taste, some people like a lot but we like our salmon mildly sweet and mostly savory/spicy. I was gifted a bottle of manuka honey by my mom, so I used that. About 4 tbsp or more to taste.
-Add salmon to the pan, drizzle honey over it. Completely optional but I thinly sliced 1/2 cup of cold kerrygold garlic and herb butter and put the pats on top of the salmon.
-Tent the pan with foil. Cook until internal temp reads 125. Pull it out and let it rest, strain and add pan juices to a skillet. The wider the better, you’re trying to reduce juices into a thick sauce.
-Reduce the sauce at medium-high heat for about 10 minutes, and add 3 tbsp of soy sauce, or more if you prefer. Taste, and add things if needed like a tad more honey, spice, or salt, etc.
-Reduce heat to medium-low and make a cornstarch slurry in a separate container. 4 tbsp cornstarch and 4 tbsp water. It sounds like a lot, but the general rule is 1 tbsp per cup of liquid. You can thin the sauce out later if you choose to, or add less cornstarch and see where you like it. We like ours thicc and sticky.
– Plate Salmon over seasoned rice, or whatever you prefer. Drizzle the sauce on top to your liking.
Gotta plate it to get up votes on foodporn. Looks and sounds superb btw
You need to look up what poached means. That my friend is not poached. I’m sure it’s delicious and full of flavor but it’s not POACHED!
