Savory Sherry-Glazed Roasted Salmon Steaks
Indulge in the rich flavors of succulent salmon steaks enhanced by a luscious sherry vinegar-honey glaze. This recipe combines the tangy depth of aged sherry vinegar with the sweetness of honey and the spicy kick of ancho chile powder, creating a delightful balance that elevates the salmon to a gourmet level. Perfect for a weeknight dinner or an elegant gathering, this dish is simple yet impressive. The salmon is first pan-seared to achieve a beautiful golden crust and then roasted to tender perfection in the oven. Allow the glaze to infuse the fish with flavor while keeping it moist and flaky. Serve alongside seasonal vegetables or a light salad for a complete meal that is sure to impress your family and friends.
N/A
Servings
240
Calories
8
Ingredients
Ingredients
Salmon Steaks
4 (skinned and bones removed)
Aged Sherry Wine Vinegar
1 cup (none)
Dijon Mustard
1/4 cup (none)
Honey
1/2 cup (none)
Dried Ancho Chile Powder
2 tablespoons (none)
Salt
to taste (none)
Pepper
to taste (none)
Olive Oil
1 tablespoon (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small saucepan over high heat, pour in the sherry vinegar and bring it to a boil. Reduce the vinegar until you have about 1/4 cup of syrup, stirring occasionally, which should take about 10-15 minutes.
3
In a mixing bowl, whisk together the reduced vinegar, Dijon mustard, honey, dried ancho chile powder, salt, and pepper until well combined. Allow this mixture to sit at room temperature for about 30 minutes to let the flavors meld.
4
Heat olive oil in a large sauté pan over medium-high heat until it is shimmering but not smoking.
5
Brush each salmon steak generously with the prepared glaze on both sides.
6
Carefully place the salmon steaks in the hot sauté pan and cook for about 3-4 minutes on each side, or until they develop a lovely golden-brown crust.
7
Transfer the sauté pan to the preheated oven and roast for an additional 5-6 minutes for medium doneness, or until the internal temperature reaches 145°F (63°C).
8
Once out of the oven, brush the salmon steaks again with the glaze before serving. Enjoy!
Nutrition Information
9g
Fat
19g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is four salmon steaks, which should be skinned and have the bones removed.
What are the primary flavors in the glaze?
The glaze features a savory and sweet profile created by combining reduced aged sherry wine vinegar, honey, Dijon mustard, and dried ancho chile powder.
What temperature should I preheat the oven to?
You should preheat your oven to 400°F (200°C) before roasting the salmon.
How do I prepare the sherry vinegar for the glaze?
Pour one cup of aged sherry vinegar into a small saucepan over high heat and boil it until it reduces to about 1/4 cup of syrup, which takes roughly 10-15 minutes.
How long should the glaze mixture sit before using it?
After whisking the ingredients together, let the glaze sit at room temperature for about 30 minutes to allow the flavors to meld.
How much honey is required for the glaze?
The recipe calls for 1/2 cup of honey to provide sweetness to the sherry glaze.
What type of chile powder is used in this dish?
The recipe uses 2 tablespoons of dried ancho chile powder for a mild, smoky heat.
How is the salmon first cooked before roasting?
The salmon is first pan-seared in a sauté pan over medium-high heat with olive oil for 3-4 minutes per side.
How long does the salmon need to roast in the oven?
The salmon should roast in the oven for an additional 5-6 minutes after being seared.
What is the recommended internal temperature for the salmon?
The salmon is cooked to medium doneness when it reaches an internal temperature of 145°F (63°C).
When should I apply the glaze to the fish?
Brush the salmon steaks generously on both sides before searing, and then brush them again just before serving.
What kind of oil should be used for searing the salmon?
The recipe recommends using 1 tablespoon of olive oil for searing.
How many calories are in a serving of this salmon?
Each serving of this savory sherry-glazed salmon contains approximately 240 calories.
What is the protein content per serving?
One serving of this dish provides about 28 grams of protein.
How much fat is in this recipe?
There are 9 grams of fat per serving in this salmon dish.
What is the carbohydrate count for this recipe?
There are 19 grams of carbohydrates per serving, primarily coming from the honey and vinegar reduction.
Is Dijon mustard necessary for this recipe?
Yes, 1/4 cup of Dijon mustard is used to add tanginess and help emulsify the glaze.
How many ingredients are needed in total?
There are 8 ingredients: salmon steaks, sherry vinegar, Dijon mustard, honey, ancho chile powder, salt, pepper, and olive oil.
Can I use a different type of vinegar?
While aged sherry vinegar provides a specific flavor profile, it is the key component of this 'Sherry-Glazed' recipe.
How should the salmon steaks be prepared?
The salmon steaks should have the skin and bones removed before starting the cooking process.
Is this recipe suitable for an elegant gathering?
Yes, the description notes it is perfect for both simple weeknight dinners and elegant gatherings due to its gourmet flavors.
What is the first step of the instructions?
The first step is to preheat your oven to 400°F (200°C).
Should the oil be smoking when I add the salmon?
No, the olive oil should be shimmering but not smoking before adding the salmon to the pan.
How do I know when the vinegar is reduced enough?
The vinegar is ready when it reaches a syrupy consistency and is reduced to about 1/4 cup in volume.
Do I need to season the salmon with salt and pepper?
Yes, salt and pepper are added to the glaze mixture to taste.
What side dishes go well with this salmon?
The recipe suggests serving it with seasonal vegetables or a light salad.
How many salmon steaks does the recipe call for?
The recipe specifies using 4 salmon steaks.
Is the glaze applied to both sides of the fish?
Yes, you should brush each salmon steak generously with the glaze on both sides before cooking.
How long does it take to reduce the vinegar?
It takes approximately 10 to 15 minutes of boiling on high heat to reduce the sherry vinegar.
What does the ancho chile powder add to the dish?
The ancho chile powder provides a spicy kick that balances the sweetness of the honey and the tang of the vinegar.