{"id":16836,"date":"2019-04-01T11:01:56","date_gmt":"2019-04-01T15:01:56","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=16836"},"modified":"2019-06-12T14:27:13","modified_gmt":"2019-06-12T18:27:13","slug":"broiled-salmon-with-asian-glaze","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/broiled-salmon-with-asian-glaze\/","title":{"rendered":"Broiled Salmon with Sweet and Savory Asian Glaze"},"content":{"rendered":"\n
\"broiled<\/figure>\n\n\n\n

Broiling is an easy, reliable way to cook salmon and only takes 10 minutes. All you need is a sheet pan and my irresistible Asian glaze recipe and you\u2019ve got perfectly broiled, Asian glazed salmon every time! (240 calories or 3 WW points)<\/p>\n\n\n\n

How to Broil Salmon
<\/h2>\n\n\n\n

Salmon is too expensive to screw up cooking it, but achieving perfectly broiled salmon is easy: lay the fillets on a foil-lined sheet pan, brush the tops and sides with a great-tasting glaze, and pop the pan under your oven\u2019s broiler for 8-10 minutes. Done!
<\/p>\n\n\n\n

Ovens and broilers can vary, so you\u2019ll want to keep an eye on your salmon as you approach the 8-minute mark. Pull your salmon out of the oven and use a small paring knife to check the middle of one fillet. You\u2019re looking for an opaque pink center. For me, 9 minutes is just right. <\/p>\n\n\n\n

\"broiled<\/figure>\n\n\n\n

Asian Glaze for Broiled Salmon<\/h2>\n\n\n\n

This Asian glaze is irresistibly sweet-meets-savory, with the flavors of soy and BBQ sauce, ginger and toasted sesame. To make it, combine soy sauce, ketchup, BBQ sauce, brown sugar, toasted sesame oil, fresh ginger, chili paste, and a splash of water in a small saucepan and boil it for about 3 minutes, until it\u2019s shiny, thick, and syrupy. It\u2019s perfection brushed over broiled salmon or any other meat or poultry you like!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 9<\/span> votes<\/div><\/div>\n<\/div>\n

Broiled Salmon with Asian Glaze<\/h2>\n
<\/div>\n
All you need is a sheet pan and my irresistible Asian glaze recipe and you\u2019ve got perfectly cooked Asian glazed salmon in 20 minutes!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Seafood<\/span><\/div>
Cuisine: <\/span>Asian<\/span><\/div>
Keyword: <\/span>asian glaze, asian salmon, broiled salmon, salmon recipes<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>240<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 2<\/span> tbsp<\/span> ketchup<\/span><\/li>
  • 2<\/span> tbsp<\/span> bbq sauce<\/span><\/li>
  • 2<\/span> tbsp<\/span> soy sauce<\/span><\/li>
  • 1<\/span> tbsp<\/span> light brown sugar<\/span><\/li>
  • 2<\/span> tbsp<\/span> water<\/span><\/li>
  • 1<\/span> tsp<\/span> chili-garlic sauce<\/span><\/li>
  • 2<\/span> tsp<\/span> grated fresh ginger<\/span><\/li>
  • 1<\/span> tbsp<\/span> toasted sesame oil<\/span><\/li>
  • 4<\/span> salmon fillets just over a pound<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>

    For the glaze:<\/h4>
    • In a small saucepan over medium-high heat, whisk together all of the ingredients (except for salmon). Bring to a boil, then reduce the heat to simmer until thickened, about 3 minutes. <\/span><\/div><\/li>
    • Remove the pan from heat and divide it into 2 small bowls.<\/span><\/div><\/li>
    • Move your oven\u2019s rack to sit about 6 inches below the broiler, then heat your broiler. <\/span><\/div><\/li><\/ul><\/div>

      For the salmon<\/h4>
      • Line a rimmed baking sheet with foil.Lay the salmon fillets on your foil-lined baking sheet and, using only 1 bowl of glaze, brush the tops and sides with the glaze. <\/span><\/div><\/li>
      • Broil the salmon until the tops are browned, about 8 minutes (use a small knife to cut into the center of one to check for an opaque light pink center).<\/span><\/div><\/li>
      • Transfer the salmon to a large plate and brush with the unused bowl of glaze.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        1 serving (1 glazed salmon fillet): 3 WW Freestyle points<\/strong><\/span><\/div><\/div>\n

        Nutrition<\/h3>
        Calories: <\/span>240<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>26<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>70<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>710<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        Broiling is an easy, reliable way to cook salmon and only takes 10 minutes. All you need is a sheet …<\/p>\n","protected":false},"author":3,"featured_media":16838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1075,1067],"tags":[1125,1187,637],"class_list":["post-16836","post","type-post","status-publish","has-post-thumbnail","hentry","category-sauces","category-seafood","tag-asian","tag-broiling","tag-salmon"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/16836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=16836"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/16836\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/16838"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=16836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=16836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=16836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}