Honey Garlic Salmon

Honey caramelizes at a lower temperature than plain sugar, so under a broiler it goes from golden to black in about half a minute, and there is no single exact temperature where it starts to burn. Bake the fish at 190°C for 12–14 minutes with only the first coat of glaze, then brush on the reserved glaze and broil on the middle rack for 2 to 3 minutes. Stay at the oven and watch the whole time; if the edges darken before 2 minutes are up, take the pan out. A foil-lined pan also keeps the glaze from scorching on bare hot metal.

Not overnight. Fifteen minutes is enough and 30 minutes is the limit, because the salt in soy sauce starts drawing moisture out of the fish and the surface turns dense and slightly rubbery. The best method is to mix the glaze while the oven preheats and put the fish in the oven right after glazing. If you want more flavor, serve extra glaze at the table. For a simpler garlic version without soy, see the baked salmon.

There are three ways. First, simmer the glaze for 2–3 minutes before using it, as the honey thickens when it heats and cools. Second, stir 1 tsp of cornstarch into 1 tbsp of cold water, add it to the warm glaze and heat until glossy. Third, glaze in two layers: apply the first coat, bake for 10 minutes, brush on a second one and finish under the broiler. Another sweet glaze that clings well is in the brown sugar salmon.

Regular soy sauce contains wheat, so use tamari labeled gluten-free, which tastes almost the same. Coconut aminos, a soy-free sauce made from coconut palm sap, also work: it is sweeter and less salty, so reduce the honey by half a tablespoon and add a pinch of extra salt. The recipe also works without any soy sauce, just honey, butter, garlic and lemon, giving a cleaner sweet-and-sour glaze. Check the label on any bottled substitute.

White or jasmine rice is the best side because it soaks up the glaze. Steamed or roasted broccoli balances the sweetness, and edamame adds protein in about 5 minutes. Avoid creamy sides like mashed potato, which clash with the light sweet-salty glaze. Leftover salmon keeps up to 3 days in the fridge in a sealed container, separate from the rice. Reheat it at 150°C for about 8 minutes or in a pan with a splash of water, not in the microwave.