Easy Oven Baked Glazed Salmon

Recipe: Glazed Salmon Recipe »

This hoi sin glazed salmon is juicy, luscious and bursting with flavour. A quick 20 minute recipe with no marinating needed it is perfect for busy weeknights yet impressive enough for guests. Serve with a grain salad or vegetables for a truly unforgettable dinner!

About This Glazed Salmon

Glazed salmon is one of the most delicious ways to cook salmon. It requires no marinating, just mixing up a simple glaze and then roasting the salmon in the oven for 20 minutes. That's it!

I used Ora King salmon here (notsponsored) which is a salmon from New Zealand that I buy when I'm making salmon for special occasions or special guests. Ora King is to salmon what Wagyu is to beef in terms of fatty lusciousness. It's beautiful but it's also double the price of other salmon. But if your budget can stretch to this, it's really worth it because the unctuousness of the Ora King is perfect for this glaze (and the skin is good to give your dog!).

I served this salmon with a version of this Cypriot grain salad and it was incredible! The nuttiness of the bulghur, the sweetness of the currants and tartness of the pomegranate go so well with the salmon. The grain salad takes longer to make than the salmon honestly! I actually start the grain salad the day before (cooking the bulghur and toasting the nuts) and just put it together while the salmon is cooking. My version didn't use yogurt in it and I replaced the parsley and coriander with mint.

Tips For Making Glazed Salmon

1 - You can make this with separate pieces of salmon or one large piece. I asked for a centre cut that is more even in thickness, rather than a tail cut that tapers off at the end.

2 - The glaze can be mixed up 2-3 days ahead of time.

3 - I start the salmon 30 minutes before I want to serve it. Mixing the glaze takes 2 minutes and then baking it only takes 20 minutes. That leaves around 8 minutes to rest the salmon before serving it.

4 - Baking the glazed salmon for 20 minutes keeps the centre still medium rare which is how we like it. If you want the salmon completely cooked through, bake it for 30 minutes.

5 - Lifting a large section of salmon can be tricky as you want it to lift in one piece. I keep the skin on the salmon to help in this but I also use my cake lifter to lift the salmon without it breaking.

6 - If you don't have hoi sin sauce handy try this soy glazed salmon. If you're looking for a fancy baked salmon recipe try this baked salmon with beurre blanc and salmon roe. I made this for Christmas last year!

Glazed Salmon Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4-6 people

Ingredients Needed

• 900g-1kg salmon side
• 45g/1.6ozs hoi sin sauce
• 2 teaspoons/10g/0.3floz mirin or caster sugar or simple syrup
• 2 teaspoons/10g/0.3floz rice wine vinegar
• 1/2 teaspoon garlic powder or 1 clove garlic minced
• 1/2 teaspoon salt

Step-By-Step Instructions

Step 1 - Preheat oven to 180C/350F conventional or 160C/320F fan forced and line a large baking tray with parchment. Mix the hoi sin sauce, mirin, rice wine vinegar, garlic powder and salt together in a small bowl. Place the salmon skin side down on the tray and brush all over with the sauce, twice to create a thick coat of glaze. Bake for 10 minutes.

Step 2 - Baste again with more glaze and return to the oven for another 10 minutes. Rest for 5-8 minutes and serve.

Substitution notes and ingredients:

Salmon or raw ocean trout can be used in this recipe.

Hoi sin sauce is a sweet and savoury sauce made of fermented soy beans and garlic (you've probably tried it with Peking Duck). It can be found in the Asian aisle at the supermarket or at an Asian grocery store.

Mirin is a sweet rice wine is used like sugar in Japanese cuisine. It can be found in the Asian aisle at the supermarket or at an Asian grocery store. You can sub it with honey or maple syrup.

Rice wine vinegar is a mild vinegar. You can also use other mild vinegars like champagne vinegar, white wine vinegar or sherry vinegar.

Personal Note

I absolutely love cooking fish when people come over because it is so fast and sometimes you need something delicious and tasty that won't take forever. Do you ever lose time? Or maybe it's a matter of not be be able to tell the time. One Saturday we had a lunch booking. The restaurant was about half an hour away from us and the booking was for 12:30pm so I thought that I had plenty of time.

I went downstairs and did some work in my office and then pondered doing a bit more. But then I heard Mr NQN go upstairs to our room so I decided to follow him because I like spending time together. "Don't worry about me, I'm just going to work out," I said to him before adding, "I am just going to do a short one today."

I started to roll out the yoga mat to do HIIT and then looked at the time on my laptop which was playing the routine. "Hang on, do we need to leave in 20 minutes?" I said blinking my eyes. "Yes, I didn't understand why you wanted to work out," Mr NQN said shrugging.

I swung into action and rolled up my yoga mat and started getting ready but also wondering how on earth I managed to lose an hour! And I swear I know how to tell the time...

So tell me Dear Reader, do you ever mis-tell the time like that? And do you prefer salmon medium rare of cooked through?