Presidential Glazed King Salmon (a la Barack Obama)

Glazed king salmon with sesame seeds and a side of broccolini

Presidential Glazed King Salmon (a la Barack Obama)

Chef Art Smith created this more subtle take on a teriyaki glaze for President Obama. Mildly sweet, it is tempered with Dijon mustard and fresh ginger. The simple glaze can be made within a few minutes for an easy baked salmon dinner.

Course Main Course

Cuisine American

Diet Low Fat

Keyword baked salmon recipe

Prep Time 10

Cook Time 20

Servings

Calories 283kcal

Author Agile Test Kitchen

Equipment

1 baking pan

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.

Recipe adapted from 'Art Smith's Healthy Comfort' cookbook by Oprah's former personal chef, Art Smith.

Nutrition