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Salmon with Asian glaze

Salmon with Asian glaze

by | Published Jan 29, 2020 | Last updated Nov 2, 2021 | 0 comments

Prep Time10 minsCook Time10 minsTotal Time20 minsYields1 Serving
Salmon with Asian glaze
Nutrition Facts

Serving Size 1 piece

Servings 1


Amount Per Serving
Calories 342
% Daily Value *
Total Fat 11g17%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 2907mg122%
Potassium 14mg1%
Total Carbohydrate 25g9%
Dietary Fiber 0g
Sugars 20g
Protein 36g72%

Vitamin A 0%
Vitamin C 0%
Calcium 3%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

To prepare the salmon, place the salmon skin-side down on a cutting board. Run your fingers across the flesh of the filet and feel for pin bones. Remove any pin bones with kitchen safe tweezers or needle-nose pliers and discard.

2

Optional dry-brine:

3

Sprinkle ½ teaspoon of kosher salt on the meat side of the filet and allow it to sit uncovered for 30 minutes. The salt will slightly tighten up the fish making it slightly more firm after cooking.

4

Rinse salmon filet in cold water and pat dry with paper towels. 

5

Set the SearNSizzle™ to Pre-heat in the middle position for 10 minutes on broil. 

6

Paint a teaspoon of vegetable oil on the flesh side of the fish. 

7

Once the SearNSizzle™ is preheated adjust the setting to Air Crisp at 400F.

8

Grill salmon filet flesh side down for 6-8 minutes total or until it reaches an internal temperature of 145F turning a quarter turn halfway through the cooking if desired for additional grill marks.

9

When salmon is close to your desired temperature flip so the skin side is down on the SearNSizzle™.

10

Turn off the Air Fryer. Lightly brush the SoyVay glaze on the fish and allow the salmon filet to rest inside the Air Fryer for 5 minutes. Garnish with sesame seeds and serve immediately. 

Ingredients

 4 oz salmon filet
 Kosher salt
 0.25 cup Soy Vay or your favorite Teriyaki sauce
 Sesame seeds for garnish

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