This recipe from chef Cole Turner of the Orca Adventure Lodge in beautiful Cordova, Alaska, is sure to move into regular rotation in your household.
The lodge is near the celebrated Copper River in Southern Alaska, and regularly features Copper River King salmon on the menu.
The sweet-salty glazing combo works not only for Copper River King salmon, but for salmon generally, and even for beef and other savory main dishes.
Honey Brown Sugar Glazed Copper River King Salmon
- 4 6-ounce Copper River Sockeye Salmon fillets
- 2 tablespoons clarified butter or ghee
- 2 ½ tablespoons brown sugar
- 3 ½ tablespoons soy sauce
- 1 ½ tablespoons honey
- 1 garlic clove (minced)
- Salt and pepper
- Preheat oven to 400° F.
- Pat salmon dry. Sprinkle with salt and pepper on both sides.
- Heat sauté pan on medium-high heat. Add clarified butter and heat to simmering.
- Place salmon flesh-side down in pan. Sear for 2-3 minutes.
- Mix glaze ingredients: brown sugar, soy sauce, honey, and garlic.
- Transfer salmon to foil-lined sheet pan, skin-side down.
- Apply glaze to salmon, cook for 4-6 minutes, or until flesh separates easily with fork.