Ingredients
For the glaze
3 tablespoons brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar (I ran out of normal balsamic, so I used pomegranate balsamic.)
1 tablespoon whole grain mustard
1 teaspoon cornstarch
Pinch cayenne pepper

For the fish
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cornstarch
4 (6 ounces each) salmon fillets
Freshly ground black pepper
1 teaspoon olive oil

Instructions
1. Whisk glaze ingredients together in small saucepan. Bring to boil over medium-high heat, simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

2. Adjust oven rack to middle position and heat oven to 300*F. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.

3. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

4. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125*F on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Serve. 



Comments
This recipe is from the Cook's Illustrated 2011 Annual.  I loved this glaze and method of cooking.  The fish was perfectly cooked and moist, the glaze was super flavorful with just the right amount of sweet thanks to the pomegranate juice.  I really enjoyed this salmon and might try out the other glaze recipes in this volume of Cook’s Illustrated. 

Shown here with Caesar Salad.

Ingredients
1/2 cup brown sugar
2 lemons, zested and juiced
2 cloves garlic, minced
2 green onions, chopped
1/2 cup soy sauce
2 tablespoons olive oil
2 inch piece fresh ginger, minced
2/3 cup orange juice
4 (6-ounces each) salmon fillets

Instructions
1. Combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, oil, and ginger in small saucepan over medium heat.  Cook until sugar dissolves and mixture is fragrant.  Remove from heat and stir in orange juice. 

2. Place marinade in sealable container, add fish, and refrigerate 3 to 8 hours. 

3. Prepare grill.  Remove fish from marinade and pour remaining marinade into small saucepan.  Bring marinade to boil, reduce heat and simmer until thickened, 5 to 10 minutes. 

4. Cook salmon 4 to 5 minutes per side, or until fish is cooked through.  Top with sauce before serving. 

Note: If grilling isn’t an option, heat 1 tablespoon olive oil in skillet and cook salmon in skillet.  However, this is messy due to the sugars in the marinade.  As I found out. 



Comments
This recipe is from Handle the Heat.  It’s a fairly basic teriyaki-type salmon preparation.  The only downfall is that I screwed up and decided to cook it in the skillet which created quite a mess of burnt on sugars.  I definitely advise grilling it as the recipe calls for.  The sauce was nice and flavorful and it went well with rice. 

Shown here with Chilled Sesame-Ginger Tatsoi.

Ingredients
For the sauce
1/2 cup mayonnaise
1/4 cup fresh cilantro
3 tablespoons fresh lime juice
1-3 teaspoons wasabi powder
1-inch piece fresh ginger, peeled and chopped
Salt and freshly ground black pepper

For the fish
1 tablespoon olive oil
4 (6-ounces each) salmon fillets

For bok choy
1/2 cup mirin
1 tablespoon soy sauce
1/2 cup water
1 1/4 pound bok choy, cut into pieces

Instructions
1. Combine mayonnaise, cilantro, lime juice, wasabi, ginger, 1 tablespoon water in immersion blender cup and blend until smooth.  Thin with more water if desired.  Season with salt and pepper. 

2. Heat oil in large non-stick skillet over medium-high heat.  Season salmon with salt and pepper.  Place in skillet and cook until done, 4 to 5 minutes per side.  Remove salmon from skillet. 

3. Add mirin, soy sauce and water to skillet and bring to boil over medium-high heat.  Add bok choy and season with salt and pepper.  Cover and cook until tender, 3 to 5 minutes.  Discard liquid before serving. 

4. Serve salmon with wasabi sauce and bok choy. 



Comments
This recipe is from Just Recipes and I’m in love with the sauce.  Lance isn’t much of a sauce person so I laid claim to most all of it.  Amazing stuff.  I’ll be making it in the future for other simply seared fish.  It’s got a great light and fresh taste that just went perfectly with everything.  I served my fish and bok choy with rice.

Ingredients
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
1/4 cup unsalted butter
1/2 cup white wine
1/4 cup half and half

Instructions
1. Mix sugar, salt, garlic powder, and pepper in small bowl.  Spray salmon with cooking spray then sprinkle salmon with sugar mixture. 

2. Melt butter in large skillet over medium-high heat.  Add salmon and cook until done, about 4 to 5 minutes per side.  Transfer salmon to plate. 

3. Add wine and half and half to skillet.  Increase heat to high and boil until sauce thickens, about 4 minutes.  Spoon sauce over salmon and serve. 



Comments
This recipe is from epicurious.com and it was very tasty.  The sauce had a ton of flavor and the salmon was quite nice.  It’s a fairly simple preparation which makes it perfect for a busy weeknight meal. 

Shown here with Stir-Fried Green Beans with Soy.