Many salmon recipes have some combination of soy sauce, sugar, and ginger, for a teriyaki like flavor. This one is a little bit different due to the additional unsuspecting ingredient. Created by Chef Art Smith for President Barack Obama, this recipe is certainly fit for a 'king,' and in this case specifically king salmon.
Barack Obama seems to be one of the most mild and modest Presidents who, politics aside, still seems like that college professor everyone likes to be around.
This glaze is similarly unassuming: not too sweet, salty or sour but a combination of all those flavors. It tastes like a tempered Teriyaki sauce with a tough of French flare from the 'secret' ingredient: Dijon mustard.
Serve with a wild rice fried rice or honey garlic brussel sprouts. Serve leftovers in a mango salmon salad or strawberry salmon salad.
Ingredients
- Soy sauce - Use regular or low sodium.
- Brown sugar - Use light or dark. The darker color will make the finished glaze darker brown.
See recipe card for quantities.
King Salmon vs. other types of salmon
Pacific King salmon also known as chinook salmon is the largest and most expensive compared to other varieties: sockeye, coho, pink, chum, Atlantic. Below are a few ways King salmon stands out.
Fat Content
- King: Exceptionally high in omega-3s and natural oils, giving it a buttery, luxurious mouthfeel.
- Other salmon: Leaner (sockeye is firm and dense, coho moderately fatty, pink and chum very lean).
Flavor Profile
- King: Rich, silky, and almost “beefy” in depth.
- Sockeye: Bold and distinctly salmon-forward, with more minerality.
- Coho: Milder and delicate.
- Pink/chum: Light and subtle, often considered less flavorful.
- Atlantic (farmed): Mild and fatty, but lacks the complexity of wild king.
Texture
- King: Moist, soft, melts-in-the-mouth due to marbling.
- Sockeye: Firm, meaty, holds together well in cooking.
- Coho: Tender but not as fatty.
- Pink/chum: Softer, less structured flesh.
Instructions
- Step 1: The glaze should be melted together and then cooled for a few minutes to come to room termperature.
- Step 2: Remove the pin bones from the salmon and skin if you wish. Season with salt and pepper.
- Step 3: Spread the glaze on top of the flesh.
- Step 4: Cook in oven for about 20-25 minutes at 350 degrees
Hint: Salmon can be served medium rare to well done, just like steak. Cook to a temperature of 125 degrees F for medium rare or 145 degrees F for well done.
Helpful Tips
- A pound and a half of salmon will make 2 large portions or 4 smaller portions. King salmon has more fat than other types of salmon, so a smaller portion should still be filling.
- If you don't oil the parchment paper and leave the skin on the salmon, it will stick to the pan. This works well if you want to serve portions from the pan without the skin. You can gently pull away the flesh leaving the skin behind on the parchment paper.
- The color of the honey (light to dark amber) and brown sugar (golden or dark) will affect the final color of the glaze making it lighter blonde to a darker, golden brown.
Recipe
Presidential Glazed King Salmon (a la Barack Obama)
Ingredients
Salmon
- 1 ½ lb salmon fillet skin on or off, pin bones removed
- salt and pepper to taste for me this is ½ teaspoon of pink salt
Glaze
- 2 teaspoon brown sugar, packed
- 1 teaspoon unsalted butter
- 2 teaspoon honey
- 1 teaspoon extra virgin olive oil
- 2 teaspoon Dijon mustard
- 2 teaspoon soy sauce or low sodium soy sauce
- 2 teaspoon ginger grated or finely minced
- ½ teaspoon sesame seeds toasted or untoasted
Instructions
- Preheat the oven to 350 degrees F.
- Season both sides of the salmon with salt (and pepper if you please). Place the salmon skin side down on an oiled baking sheet or parchment lined baking sheet brushed with oil. Leave on the counter or in the fridge to allow the salt to penetrate the flesh while you make the glaze.
- Melt the brown sugar, butter, and honey together in a small skillet over medium heat. Stir until melted. This should just take a couple minutes.
- Take the pan off the heat and stir in the olive oil, dijon mustard, soy sauce, and ginger, until combined. If using untoasted sesame seeds, stir those in as well. Let cool for a few minutes to come to room temperature.
- Spoon the cooled glaze over the salmon flesh. Some of it will fall off the salmon, but most of it should stick to the skin.
- Bake for 20-25 minutes until the fish reaches a temperature of 120 degrees for medium rare or 145 degrees F for well done. If it flakes easily with a fork, it is well done.
- Garnish with toasted sesame seeds (if using instead of the untoasted sesame seeds).
- The salmon can be served hot or at room temperature.
Notes
- A pound and a half of salmon will make 2 large portions or 4 smaller portions. King salmon has more fat than other types of salmon, so a smaller portion should still be filling.
- If you don't oil the parchment paper and leave the skin on the salmon, it will stick to the pan. This works well if you want to serve portions from the pan without the skin. You can gently pull away the flesh leaving the skin behind on the parchment paper.
- The color of the honey (light to dark amber) and brown sugar (golden or dark) will affect the final color of the glaze making it lighter blonde to a darker, golden brown.
- You can buy already toasted sesame seeds, which come in handy for garnishing lots of dishes. Otherwise, the more commonly sold untoasted sesame seeds should be cooked with the salmon in the oven.
- In total this makes a about 3 Tb of glaze, which doesn't seem like a lot, but it really doesn't take much to coat one side of the salmon flesh.
Nutrition
Fortune Cookie
Even when things are tough, don't lose respect for the other person.
Barack Obama
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