This recipe uses a classic gravlax – a Nordic cured salmon – as its starting point. Here, the salmon is pickled and roasted and then elevated with a sweet glaze.
Roasted Salmon Glazed With Gin, Star Anise and Soy
Salmon roasted with a gin, star anise and soy glaze, topped with caramelized orange slices.
Ingredients
- 8 star anise
- 1 tbsp juniper berries
- 2 fresh bay leaves coarsely chopped
- ½ cup + 2 tbsp coarse salt divided
- ¾ cup cane sugar divided
- 2 tbsp gin
- 1 tbsp soy sauce
- 1 tbsp ground ginger
- 1 beet coarsely grated
- 1 orange zested
- 1 2.65 lb (1.2 kg) skin-on salmon side
- 2 blood oranges
- 4 tsp olive oil divided
- purple mizuna or other bitter-lettuce leaves for serving
Glaze
- 2 star anise
- ⅓ cup mirin
- ⅓ cup honey
- ¼ cup blood-orange juice
- ¼ cup gin
- 2 tbsp soy sauce
Instructions
- In small chopper or mortar and pestle, add star anise, juniper berries, bay leaves and 2 tbsp of the salt. Grind and pulse until star anise and bay leaf are finely chopped.
- In bowl, add remaining ½ cup salt, ½ cup of the sugar, gin, soy sauce, ginger, beet and orange zest; mix until combined.
- Line baking sheet with parchment paper. Spread one-third of salt mixture on prepared pan; place salmon, skin side down, overtop. Cover with remaining salt mixture, then refrigerate for 4 hours to harden.
- Glaze: Meanwhile, combine star anise, mirin, honey, blood-orange juice, gin and soy sauce in a saucepan. Bring to a boil over medium heat; reduce heat to low and simmer until the glaze is reduced and slightly sticky, 3 minutes. Let cool.
- Preheat oven to 450°F. Using a paring knife, cut off tops and bottoms of oranges; place flat sides on cutting board. Working from top to bottom, cut away peel and pith to expose the flesh. Cut between the segments and membrane without cutting all the way through to release the pieces. Place segments in saucepan filled with cold water and bring to a boil over high heat. Using slotted spoon, remove oranges and place on baking sheet lined with parchment paper. Pat dry, sprinkle with remaining ¼ cup sugar and drizzle with 2 tsp of the olive oil. Bake, flipping halfway through, until caramelized, 10 to 15 minutes.
- Remove salmon from refrigerator. Scrape off and discard salt, then lightly wash off any excess salt; pat salmon dry. Line clean baking sheet with parchment paper; top with salmon and brush with remaining 2 tsp oil and some of the glaze. Bake until golden brown, 20 to 25 minutes.
- Drizzle more glaze over salmon and garnish with caramelized orange segments. Serve with a bitter salad like purple mizuna.
Notes
Prepare the salmon up to 1 day ahead. After salting and rinsing the salmon, refrigerate until you’re ready to finish in the oven. The salmon can also be served warm or at room temperature – it’s just as delicious either way.
