Best Honey Ponzu Salmon Recipes

PONZU SALMON

Steps:

• For the sauce:.
• Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
• If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.
• Juice the fruits and combine the juices.
• Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.
• Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
• Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
• When the caramelized sugar has dissolved, add the soy sauce and vinegar.
• Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.
• The zest may be left in or strained out.
• Serve the sauce warm or at room temperature.
• For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
• Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
• Put the oil in the pan; it should be almost smoking-hot.
• Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish.
• Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
• Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
• Garnish the fish with reserved zest from a grapefruit, an orange and a lime.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.