Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

How to Make Apricot-Dijon Glazed Salmon Make the sauce. Stir apricot preserves, Dijon mustard, apple cider vinegar, soy sauce, and black pepper together in a small bowl. Sear the salmon. Start by ...

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1/4 cup soy sauce 3 tablespoons pure maple syrup 3 tablespoons Asian sesame oil Four 8-ounce wild salmon steaks, cut 1 inch thick One 2-inch piece of fresh ginger—peeled, thinly sliced and ...

Add the salmon, turn to coat and marinate for 1 to 4 hours, turning occasionally. Preheat the broiler. Broil the salmon, skin side down, 5 inches from the heat until golden, about 3 minutes.

Marinate the salmon in the glaze for three minutes on one side and then two minutes on the other. 2. Once marinaded, transfer the salmon to the air fryer and cook it for eight to 10 minutes. 3.

While salmon cooks, heat oil in wok or large sauté pan over high heat. Add garlic and ginger. Cook 1 minute. Add bok choy and toss 2 minutes. add wine and continue tossing 2 minutes. Add soy ...

1. Make the Coconut Rice: In a medium saucepan, combine the rice, coconut milk, ½ cup water and the salt. Bring to a boil, then reduce the heat to low and cover. Simmer until the liquid is fully ...