Polynesian Glazed Salmon Recipes

Steps:

• For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
• Bring to a boil; reduce he at to simmer.
• Cook until reduced by half, about 15 minutes.
• Glaze will keep refrigerated for several days.
• To prepare salmon: Place salmon in shallow pan.
• Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
• Cover and cook 3 minutes.
• Remove from heat and let stand in covered pan 8 minutes.
• Heat broiler.
• Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
• Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.