Three Quick Glazes for Salmon

Are your tastebuds ready for a salmon run?

These deliciously simple recipes will keep you coming back.

When it comes to preparing fish, the simplest recipes aren't only the easiest to make, but are often the tastiest too. Let's start with one of my absolute favorites—salmon. Rich in protein, nutrients, and healthy fats, salmon is also one of the most versatile fish to cook. It adapts well to a number of cooking methods because of its high fat content and tends to stay moist even when overcooked.

This makes it a forgiving choice for inexperienced cooks. Yet, the reason chefs love it is because of its tender texture and rich flavor.

That's why when it comes to salmon, there's nothing I love more than a simple glaze. It adds the perfect hint of sweetness and complexity, without overpowering the natural taste and texture of the fish. And these three recipes were carefully developed to do exactly that. They're sure to be a hit at your dinner table.



Creating a flavorful salmon dish is easy. Just coat the salmon using one of these quick glazes, then set the oven to bake or broil. It's simply delicious no matter which cooking method you choose.


Pomegranate Molasses Glaze

Pomegranate molasses, a concentrate of pomegranate juice, is sold in Middle Eastern specialty shops as well as gourmet grocery stores.

1 tablespoon pomegranate molasses
½ teaspoon bottle horseradish
1 teaspoon grapeseed oil
½ teaspoon brown sugar

Mix together the molasses, horseradish, oil, and sugar.


Orange Marmalade Glaze

3 tablespoons orange marmalade
¼ teaspoon Chinese chili sauce (mae ploy)
¼ teaspoon bottle horseradish
1 tablespoon fresh lime juice

Mix together the orange marmalade, chili sauce, horseradish, and lime juice.


Sherry Vinegar Glaze 

½ to ¾ teaspoon sherry and balsamic vinegar
2 to 3 tablespoons maple syrup
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice

Mix together the vinegar, a generous dish of bitters, the syrup, mustard, and lemon juice.

With garlic. Mix in 1 teaspoon minced garlic.


From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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