Double-Glazed Salmon with Lemon and Thyme
It’s crystal clear: Thoughtfully calibrated glazes bring sparkle—and tangy, savory dimension—to silky oven-roasted fillets.
Keywords
- Main Courses
- Fish & Seafood
- Weeknight
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Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Pastry brush
- Oven
- Stove
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Paring knife
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
Ingredients
- ¼ cup table salt for brining
- ¼ cup sugar for brining
- 4 (6- to 8-ounce) skin-on salmon fillets
- ¼ cup lemon juice (2 lemons)
- 3 tablespoons water
- 2 tablespoons sugar
- 4 teaspoons soy sauce
- 1½ teaspoons cornstarch
- 6 sprigs fresh thyme
- ½ teaspoon vegetable oil
- 1 tablespoon minced fresh parsley or chives
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