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.
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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.
