I can’t say that I tested this recipe, because I don’t eat fish of any kind. But, the recipe came from the Honey Board, so I feel it will be wonderful for those who love wild salmon. I didn’t want our fish-eating readers to feel left out. So, here’s a recipe for Honey Lacquered Wild Salmon.
I would like to thank the Honey Board for this wonderful recipe and photo. QueenBee
Ingredients
- 6 fillets - wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
- 1/2 cup - honey
- 3/4 cup - sweet white wine, such as Riesling or Chenin Blanc
- 1 Tablespoon - citrus zest (pink grapefruit, lemon, lime, orange or combination), grated
- 1/2 cup - fresh citrus juice (pink grapefruit or a combination of lemon and orange)
- 1 Tablespoon - fresh ginger, finely minced
- 2 Tablespoons - shallots, minced
- 2 Tablespoons - mint leaves, chopped
- Salt and pepper, to taste
- Chopped green onions or chives, optional garnish
Instructions
- Honey Lacquer or Glaze Directions:
- Combine the honey, wine, zest, juice, ginger, shallots and mint in a small saucepan, and simmer over moderate heat until reduced in volume by about half, about 4 to 6 minutes.
- Add salt and pepper to taste.
- To Broil: Preheat the oven with broiler to 400°F, and place rack in upper third of the oven.
- Place the salmon skin side down in a baking dish in a single layer.
- Brush the top of the salmon with the sauce, and bake, basting every 3 minutes, until the fish starts to feel firm to the touch, 6 to 12 minutes.
- Remove from the oven (it should be slightly underdone), and change the oven setting to broil on high.
- Baste salmon with any additional glaze, and place it under the broiler until the glaze starts to caramelize and the “lacquer” appears to set up, less than 1 minute.
- Scatter the green onion or chives over top, if desired.
- Serve immediately.
- To Grill: Preheat and prepare a medium-hot grill.
- Brush fish all over with 1 tablespoon olive oil.
- Arrange the salmon, skin side down, on an oiled grill or grill grid.
- Brush the top of the salmon with the glaze, and cover with lid.
- Grill, basting every 3 minutes, until the fish feels firm to the touch, 8 to 15 minutes.
- Remove fish from the grill (don’t worry if the skin sticks to the grill).
- If desired, brush with remaining glaze if desired and scatter the green onion or chives over top.
- Serve immediately.
Notes
The sauce may be made ahead and refrigerated for several days. Warm it briefly before brushing the salmon. * Vary this recipe by altering the wine, citrus components even exchanging the ginger for garlic or the mint for cilantro – use different combinations to suit your taste. *Honey-Citrus Lacquer works well on other fish, such as cod, halibut, striped bass and char. * To prepare a gas grill, preheat burners on high, covered, 10 minutes and turn to medium * To prepare a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. * The cooking time will depend on the thickness of the salmon fillet. If in doubt, peek with the point of a knife – the center should still look slightly moist.
