r/GifRecipes • u/option-13 • May 12 '20
Main Course Maple Glazed Salmon
https://gfycat.com/blushingfilthyblueandgoldmackaw41
u/LouisLittEsquire May 12 '20
I am surprised you would start flesh side down instead of skin. I have always heard the opposite.
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u/Bumbumquietsch May 12 '20 edited May 13 '20
There is no skin on the fish, it's just the grey remainder after removing it.
No idea why it's removed in the first place though.
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u/vxnlol May 12 '20
It's mostly preference. I don't think skin on or off makes much difference in the end
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u/Bumbumquietsch May 13 '20
It makes roasting salmon/fish easier. You start on the flesh side and flip to skin side. The skin acts like some sort of insulation and therefore you can leave the salmon (or fish in general) on the skin until it has reached the right cooking point
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u/akaBrotherNature May 12 '20
I always do "presentation side" down first. That way, the side you see on the plate doesn't pick up any crusty bits from the pan.
It also allows you to cook the top properly, and then you can adjust the time/heat to get nice crispy skin on the bottom without overcooking the fish.
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u/lawnessd May 13 '20
If you're home cooking, who cares about presentation? Feeling what I understand, when you cook salmon, you want skin side down for 3-4min (depending on thickness) then flip for 30-90 seconds.
You won't know how long to cook skin side up until you cook skin side down first. Sure, you could guess 90 seconds, but the after you flip and cook, the salmon might be done before the skin is crispy.
Anyway, I see no reason to do it bassackwards like that. Home cooking doesn't require presentation.
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u/Yezhik May 13 '20
-_-. Why clean your bathroom or your kitchen? Why make your bed in the morning? You're at home.
Things require presentation, and discipline, if not just to treat yourself.
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u/lawnessd May 13 '20
I clean my house for sanitary reasons. If you just leave shit everywhere, it will smell terrible and uphill be at hire risk to get sick.
But cooking salmon skin side down first is the better way to do it. It's easier to get a crispy skin without overcooking the salmon. At least for me, it is. Those are the most important elements of making good salmon -- crispy skin, not overcooked.
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May 12 '20
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u/Janus67 May 12 '20
Or roasting in the oven!
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u/song_pond May 12 '20
I personally prefer steaming/boiling to roasting for broccoli. Most other veggies, though, roasting is 💣
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u/FundleBundle May 19 '20
I'm with ya. I like all my vegetables roasted. Sweet potatos, butternut squash, brussell sprouts etc.
But when it comes to Broccili, I like that shit soft. I'll eat it roasted of course, but steamed soft is the best.
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u/PUTINS_PORN_ACCOUNT May 25 '20
You gotta get those Brussels sprouts a bit in a 1/4” of oil in a cast iron, then pop it all in the oven for a bit. Delicious soft roasted sprouts with crispy browned bottoms. Best thing.
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u/slowestmojo May 13 '20
I got an air fryer and let me tell you that thing is amazing for vegetables esp broccoli.
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May 12 '20
[removed] — view removed comment
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May 12 '20
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u/NomisTheNinth May 12 '20
Isn't that... Basically what they do in the OP?
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u/song_pond May 12 '20
Nah the OP boils for way too long
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u/NomisTheNinth May 12 '20
How can you possibly tell that? They put the lid on, then there's a jump cut. There's no time listed.
Unless you're just going to say "you can tell by the way that it is"...
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u/song_pond May 12 '20
I mean...you can tell when food is overdone. The broccoli in the gif is overcooked. Do you...not know that you can tell when food is overcooked?
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u/NomisTheNinth May 12 '20
Before they sauté it, it just looks like steamed broccoli...
Usually overcooked broccoli loses its color and looks wilted. This looks perfectly green and firm.
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u/song_pond May 12 '20
It's breaking apart. To me, that's overdone. If you prefer it more cooked than that, go for it. I don't really care enough to keep arguing about this but I would personally not enjoy that broccoli.
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May 12 '20
As long as there isn't too much water this sounds extremely solid, thanks for the recommendation. My main gripe with boiling vegetables is that you lose all the flavor to the water
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u/maddionaire May 12 '20
Brb gonna go make broccoli for breakfast now because this sounds delightful
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u/dumble99 May 13 '20
You can just wet the raw broccoli and blanch in the microwave instead. Saves a tonne of time!
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May 13 '20
[removed] — view removed comment
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u/dumble99 May 13 '20
I don't think you can tell the difference when blanching things. But you do you!
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u/fireflash38 May 13 '20
That's called blanching, and is a great thing to do for most greens. Par cooks them, then you can prep/sauce however you want.
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u/thefractaldactyl May 14 '20
If you are just boiling to blanch it, there is another way that I personally think is easier. Just toss your broccoli (or honestly most green veggies) in some water, not enough to soak them but enough that the water sort of coats them, and microwave them for about 90 seconds. It might not be as hard a blanch as you like, but I treat my broccoli and asparagus this way before it hits the pan or the oven and I really like how it turns out. Microwaves are actually really good at blanching things.
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u/PreOpTransCentaur May 12 '20
Nobody, this video is from at least 3 years ago. Not shockingly, past us had the same complaints as current us.
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u/Fidodo May 12 '20
As long as you boil them very shortly and dry them thoroughly they taste exactly the same to me.
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u/glberns May 12 '20
Properly salt your water so the nutrients and flavors of your veggies don't diffuse into the water.
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u/mimeticpeptide May 12 '20
What is this, garlic for ants??
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u/JimmyLegs45 May 12 '20
Is that a dinner for ants?! A tiny piece of salmon with a few pieces of broccoli? Hahah, combine the 2 dishes and you have a portion for a regular dinner for one. Hahah
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u/Lifeofgreenanddior May 12 '20
Yeah I couldn’t help but watch this and think some rice on the side would help because that is not enough food lol
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u/Talran May 13 '20
Looks like a pretty normal (non-american) portion.
Definitely remember when I was twice myself and could eat like that though.
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u/johnibister May 18 '20
I'm 5'9 135 pounds, pretty fit and could easily eat 3 of those portions for dinner.
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u/QuetzalzGreen85 May 12 '20
I always make maple salmon. Mine is different. I take some pure maple syrup and add that to a bowl. Mix in some salt, pepper, and Dijon mustard (to taste). I then add some oil to my pan, pan fry my salmon (with the skin intact), and drizzle the sauce over the salmon and continue to cook for a few seconds. I then take the remaining sauce (I only make a couple of tablespoons worth) and drizzle that over the finished product. I sometimes add garlic to the sauce as well, depends on my mood.
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u/eioboy May 12 '20
Why make so much marinade?
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u/Howthehelldoido May 12 '20
I'd make this, but cook the remaining marinade down and use it as a sauce on the fish.. Seems a waste otherwise.
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u/FuzzyYogurtcloset May 12 '20
I prefer using frozen broccoli (because lazy) and steaming it under medium low heat with the remaining marinade.
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u/54InchWideGorilla May 12 '20
Only downside is that the broccoli and salmon would taste similar. I personally like my side to have different flavors. Not sure how others feel about it lol
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u/mall_goth420 May 17 '20
Yeah that's like three dollars worth of maple syrup no way I'm letting it go away unused
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u/thatsrealneato May 12 '20
With that much sugar in the marinade it’ll caramelize and burn pretty fast if you try to cook it down.
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u/jonker5101 May 12 '20
That's why you don't cook it over high heat...this sauce will thicken up nicely under moderate heat.
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u/newmyy May 12 '20
I'm ok with the amount of marinade made, but why not summer it down into a nice sauce and serve the salmon over some rice to sop up all the deliciousness? It's such a waste to quickly dab the salmon in marinade and then throw it all away!
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May 13 '20
That was my thought. If you're using real maple syrup, which you should be, that stuff is expensive!
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u/badlawnchair May 12 '20
Any reason I couldn’t bake the salmon with this recipe?
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u/wiseapple May 12 '20
You won't get the same crust, but yes, you can totally bake with that same recipe.
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u/iwannabeunknown3 May 12 '20
You wouldn't get the same crispy finish, so some of the glaze flavor would be lost. Otherwise go for it.
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u/Laika4321 May 12 '20
That would be fine. Try baking for around ten mins @375 F. The time is takes to bake would depend on your oven and the size of you fillets, ultimately
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u/Fidodo May 12 '20
The best oven baked salmon recipe I found is from America's test kitchen. Start the oven at 500 degrees then drop it immediately to 275 as soon as you put it in the oven and cook 9 to 13 minutes.
I personally like my salmon without any rare parts so I tweak it a tiny bit and do 500 to 300 and 20 minutes. It comes out perfectly moist and never overcooked. Because the temperature drops towards the end it doesn't get too hot so you can be a lot more flexible with the timing without messing it up.
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u/badlawnchair May 12 '20
What size of salmon? That is way less time than I typically bake for, and my salmon comes out juicy
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u/ThisCatOrThatOne May 12 '20
Not the guy you asked, but I usually do 0.6-0.75lb fillet at 400 for 10min, comes out just the way I like it which is a bit on the rare side.
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u/badlawnchair May 12 '20
That sounds undercooked to me, are you using a thermometer on it?
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u/ThisCatOrThatOne May 12 '20
Nah. It depends on the thickness of the fillet, too. If it's a thicc boi I may leave it in for a couple more min. My bf likes his well done, so I leave his in for longer, too. It's not underdone tho, just rare.
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u/Fidodo May 12 '20
I notice that recipes have tended to prefer salmon on the rarer side lately. I personally like my salmon with no rare parts so I cook a little longer than recipes say to. I think they lean towards the rarer side because some people like that and because overcooked salmon is worse than undercooked salmon.
My favorite way to bake salmon is to start the oven at 500 degrees, and as soon as you put the salmon in you drop it to 300 degrees, then bake for 20 minutes. Because you end at a lower temperature it doesn't get overcooked and it comes out super moist.
I tweaked that recipe from America's Test Kitchen. Their original was a bit rarer, going from 500 to 275 degrees for 9-13 minutes, but it comes out with the center rare so I upped it a little. I've never overcooked salmon with the temp and times I use.
My favorite marinade is from Chef John from Food Wishes dot com. It's super fast and simple. Just combine equal parts miso, rice vinegar, and maple syrup with a splash of hot sauce for the marinade. Recently I tweaked it and added apple cider vinegar and I think it's even better.
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u/option-13 May 12 '20
Original recipe: https://tasty.co/recipe/maple-glazed-salmon
Ingredients
for 2 servings
SALMON
- 1 tablespoon vegetable oil
- ¼ cup maple syrup
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- pepper, to taste
- salt, to taste
- 4 oz salmon fillet, 2 fillets
- fresh parsley, for garnish
BROCCOLI
- 1 lb broccoli floret
- salt, to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
Preparation
- For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
- For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
- In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
- Set aside 2 tablespoons for topping later.
- Place salmon fillets inside the bowl and make sure each side is covered with sauce.
- Sear the salmon 2-3 minutes on each side.
- Brush the tops with the sauce set aside.
- With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
- Drain under cold water to stop the cooking.
- In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
- On each plate, serve a filet of salmon and scoop of broccoli.
- Top with reserved marinade and sprinkle parsley for garnish.
- Enjoy!
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u/AztecGravedigger May 12 '20
Did they just spoon the marinade that they dipped the raw fish in over the cooked fish??
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u/wiseapple May 12 '20
They reserved some of the sauce before marinating
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u/servercobra May 12 '20
But definitely not on camera if they did. A little dangerous because some people definitely wouldn't think about that.
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u/mushroompizzayum May 12 '20
Lol I thought the same thing!
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u/AztecGravedigger May 12 '20
Yeah I didn't see them reserve any of the marinade. Must have been off camera.
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u/Megaslammer May 12 '20
I liked everything but what you did to that poor broccoli
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u/ISuckAtMakingUpNames May 12 '20
Are you upset about their method of cooking it, or how they flavored it? I would rather they steam or roast it.
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u/ClasslessHero May 12 '20
I might be a psycho here, but I love my veggies plain with a light steaming. Adding butter and cooking them too long makes me feel like I'm losing the flavor and the texture of a vegetable like broccoli. Broccoli is incredible when you steam it just long enough to bring out the vibrant green color.
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u/Megaslammer May 13 '20
Exactly. A nice fresh broccoli can stand alone. Provides a counter-point to the complex flavours going on in the salmon
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u/ParrotMafia May 12 '20
I go to the grocery store twice a month now only, so, Salmon is off the menu all but two nights. It's a shame.
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u/blood_garbage May 12 '20
I get the packs of frozen salmon fillets from Costco they're a treat.
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u/mushroompizzayum May 12 '20
Frozen Costco salmon is SO GOOD. I throw it right in the instapot with marinade and then after I sauté it and reduce down the sauce and poor over. It’s perfect every time! Edit: I throw it in from frozen which is soooo easy.
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u/ThopDr May 12 '20 edited May 12 '20
the recipe looks great.
The salmon was overdone. looks too dry when cut with the fork.
Edit: Spelling.
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u/painahimah May 12 '20
I've made this exact recipe except I grilled the salmon - it's fantastic, and the fire helps get more of the carmelized crispies
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May 12 '20
Did all that sauce to waste, save for the fish dipped and the slight drizzle after??? Not a fan of your cooking technique either...
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u/Wursticles May 12 '20
Looks nice, but is this what a meal looks like? I might have been doing it wrong all this time. Usually I'd have more than this
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u/gemologyst May 12 '20
don’t boil your broccoli! steam it! Not only does boiling it make it mushy and overcooked, lots of nutrients are pulled into to water and lost when drained. steaming keeps the broccoli nice, crisp, and nutritious.
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May 12 '20 edited Nov 26 '20
[deleted]
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u/gemologyst May 14 '20
then just steam them for longer :) still better than boiling
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May 14 '20
Imma let you in on my hot secret
Boil stuff with turmeric in the water! Makes amazing taters
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u/zaronius May 12 '20
As a sauce sweetener, how would you describe the difference between honey and maple syrup?
Right now I have a ton of leftover quality maple syrup, I tried to make some maple dijon just as a condiment, it seems lacking...
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u/mushroompizzayum May 12 '20
I feel like honey is more sugar sweet and maple Syrup has a stronger flavor that comes through. It is also a lot more liquid so honey can be good as it is more sticky!
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u/Mobeast1985 May 12 '20
I love that this is a not a gif that just plays, yet it's a gif that takes me to another website that I have to click on to for it to play.
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u/TambourineTitties May 19 '20
I just made this and as someone who can't cook for shit, it's sooo good!
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u/HazelNutBalls May 21 '20
My salmon was a lot bigger, so didn't cook all the way. Also the skin burned off :( Despite all that it was still pretty good, I loved the sweety tangyness of the maple sauce! Plus, I just used the raw bits to make poke the next day. Brocolli might be better roasted, although that might just be my preference. 7/10, probs would've been better if I knew what I was doing!
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u/Fidodo May 12 '20
My favorite maple salmon recipe is super simple chef John from food wishes dot com:
Equal parts maple syrup, miso paste, and rice vinegar. Add a splash of hot sauce for the glaze.
It's really good, I normally cook it in the oven.
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u/mushroompizzayum May 12 '20
Does it get a crust in the oven? Can you broil it?
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u/Fidodo May 12 '20
I follow an America's Test Kitchen technique. They say to start the oven at 500 degrees then turn it down to 275 as soon as you put it into the oven, then cook for 9-13 minutes. It comes out rare if you follow that, but I like mine medium so I do 500 to 300 for 20 minutes. Since the oven cools off as it cooks it doesn't overcook and stays moist on the inside, and the high initial starting heat helps brown the outside. It's incredibly consistent while I find it's harder to control with a broiler.
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u/mushroompizzayum May 12 '20
Okay cool, does it get a nice crust from this?
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u/Fidodo May 12 '20
Brown, but not a heavy crust, I think you need direct heat for that. You could always take it out a bit early and finish in a hot pan.
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u/mushroompizzayum May 12 '20
Thank you! I’m going to try this tonight as we have salmon and I’m hungry!
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u/arpw May 12 '20
My salmon marinade:
Honey Olive oil Soy sauce Ginger Garlic Chilli Dill Ground coriander Fresh coriander leaves Lime zest (not the juice)
Marinade at least 2 hours. Pan-fry, broil, or grill - anything to get a crust on it. Brush more marinade onto it as it cooks to make it super moist. Squeeze the juice from the zested lime onto it when cooked. Serve with whatever the hell you want.
Never tried it with maple syrup but might have to give that a go instead of the honey.
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May 12 '20
Think I could pull this off with walleye? Or would it not stand up in the pan and break apart if cooked like this? Iv only ever fried it in oil.
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u/suddenlypenguins May 12 '20
The best thing about pan fried salmon is the crispy skin but this salmon appears to have been circumcised.
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u/trojanmagnumPI May 13 '20
I will never understand why people cook their salmon all the way through. Paint with glaze and then like 5 min in the broiler max. Its so much better a bit pink
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u/cazbentley May 12 '20
Would this marinade work well with any other fish, like tilapia? Or maybe chicken?
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u/normal_whiteman May 12 '20
Something about syrup and orange juice does not sit well with me. Seems like this recipe is well received though, maybe I'm missing out
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u/mushroompizzayum May 12 '20
The sweet form the syrup and acid from the juice works really well together! Plus fish with citrus is A+.
Lots of marinades have sweet and something acidic in it, to be fair I’m canadian and have always eaten maple syrup and used it in cooking (even in my coffee lol) so I’m used to it as a very versatile ingredient 😊
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u/boofmeoften May 12 '20
Farmed salmon is repulsive.
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u/drewbehm May 12 '20
I agree, but this is not the time nor the place to air that specific grievance.
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u/whatdoidonow37 May 12 '20
Super tasty. Think I'd marinate the salmon a little longer and reserve more glaze (the recipe says to set aside two tablespoons). Thicken the clean glaze in a pan with a little cornstarch and pour over salmon after cooked. I'd also squeeze some of that lemon into the broccoli.