Double-Glazed Salmon with Ginger and Apple Cider

Ingredients

• 0.25 cup table salt (for brining)
• 0.25 cup sugar (for brining)
• 4 skin-on salmon fillets (6- to 8-ounce each)
• 0.333 cup apple cider (can substitute apple juice)
• 3 tbsp cider vinegar
• 2 tbsp sugar
• 4 tsp soy sauce
• 1.5 tsp cornstarch (increase to 1 3/4 tsp if using apple juice)
• 1 inch fresh ginger (peeled and lightly smashed)
• 0.5 tsp vegetable oil
• 1 tbsp fresh parsley or chives (minced)

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 300 degrees.

2. 2

   Dissolve 1/4 cup salt and 1/4 cup sugar in 2 quarts cold water in a large container to create a brine.

3. 3

   Submerge salmon fillets in the brine and let stand at room temperature for 15 minutes.

4. 4

   Remove fillets from brine and pat thoroughly dry with paper towels.

5. 5

   While the salmon brines, combine apple cider, cider vinegar, 2 tablespoons sugar, soy sauce, and cornstarch in a small saucepan and stir until no lumps remain.

6. 6

   Add the smashed ginger to the saucepan and bring to a simmer over medium-high heat, stirring frequently.

7. 7

   Continue to cook, stirring frequently, until the glaze has thickened, about 1 minute longer.

8. 8

   Remove from heat and let the ginger steep in the glaze for at least 5 minutes.

9. 9

   Discard the ginger piece and transfer 2 tablespoons of the glaze to a small bowl for the first application.

10. 10

    Heat 1/2 teaspoon vegetable oil in a 12-inch ovensafe nonstick skillet over medium-high heat until just smoking.

11. 11

    Place fillets, flesh side down, in the skillet and cook until the flesh side is well browned, 2 to 3 minutes.

12. 12

    Flip fillets so they are skin side down and reduce heat to low.

13. 13

    Brush the tops of the fillets with the reserved 2 tablespoons of glaze.

14. 14

    Transfer the skillet to the oven and cook until centers are still translucent when checked with the tip of a paring knife and register 125 degrees (for medium-rare), about 10 to 15 minutes.

15. 15

    Wash and dry the brush used for glazing.

16. 16

    Brush the remaining glaze from the saucepan onto the top and sides of each fillet and sprinkle with minced parsley or chives.

17. 17

    Transfer to a platter or individual plates and serve.

Notes

If apple cider is unavailable, substitute apple juice and increase the amount of cornstarch to 1 3/4 teaspoons. To ensure uniform cooking, buy a 1 1/2- to 2-pound center-cut salmon fillet and cut it into four pieces. If your salmon is less than 1 inch thick, check for doneness after 10 minutes of roasting.

Nutrition per serving

• main course
• seafood
• salmon
• baked
• pan-seared
• dairy-free