For the last 4 years or so, I’ve been making this coriander agave glazed salmon recipe pretty much on a weekly basis. This simple meal is such a regular in my kitchen that if you have had dinner at my house, you’ve most likely had this dish. The glaze is so tasty and flavorful that you can make this on special occasions and dinner parties. At the same time, it’s such an easy recipe that you can whip it up on a weeknight. The combination of sweet and tangy flavors of soy sauce, agave and coriander really work well with the natural mild flavor of salmon. After much practice, I also figured out the best way to prepare this salmon so read on!
10-12 oz salmon fillet (feeds two and a toddler)
5 tablespoons of soy sauce
1 heaping tablespoon of agave nectar (you can also use honey, or brown sugar)
1 1/2 teaspoon of ground coriander
juice of 1/2 a lemon (orange also works wonders!)
Start by making the glaze. Add soy sauce, agave and coriander to a non-stick pan and bring to a simmer, mixing constantly. Once the sauce combines into a syrup-like consistency, take it off the burner and let it cool.
Now prepare your salmon. Always wash and pat dry your fish. Typically, I would salt and pepper before cooking the salmon, but with the glaze it’s not necessary. Brush a thin layer of the cooled glaze over the salmon.
Here is how I used to make the fish: heat oil in the non-stick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired.
Lately, I’ve been broiling it instead.
Broiling the fish gives it that crispy top and juicy middle. To broil, place the fillet(s) into your broiler at 500 degrees for 10-12 minutes. You want to keep an eye on the fish, so that the glaze does not burn . If pieces are too thin, I sometimes cover the thin edges with foil, and then uncover them once there are 5 minutes of cooking left.
Once the fillet is cooked, drizzle with the remaining sauce and serve.
I like keeping it simple, so I usually serve this dish with rice and a vegetable. Currently, broccolini is a favorite.
Hope you make this coriander agave glazed salmon, and if you do please let me know! I’d love to hear your thoughts 🙂