Glazed Salmon

49 comments

Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.

SERVES4

TIME30 minutes

has video

WHY THIS RECIPE WORKS

Our teriyaki-inspired glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.

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