Five-spice glazed salmon recipe is dinner-party delicious, exotic and easy

Five spice glazed salmon is dinner-party-delicious, exotic and easy
I love dinner parties, but they seem to be rare events these days which is a shame – they’re a great way to gather with friends and family.

For me they have always nourished the soul as much as the body and are still the best way I know to guarantee a four hour chat with great friends.

I don’t really know why they’re slowly disappearing. May be it’s a cost thing, or the fact that people are cooking less so find the idea of cooking for others stressful and intimidating.

Five spice glazed salmon is dinner-party-delicious, exotic and easy

If you’re in that boat (stressed and intimidated) there’s a new book that shows how hosting a dinner party can be a breeze…

It’s called “How to Host a Dinner Party” by author Corey Mintz. To be honest I thought it was going to be a dull and fussy how-to manual that would make hosting a dinner party seem a lot like assembling a gas barbeque.

How to host a dinner party by Corey Mintz

It turned out to be funny and practical. The author reminds readers that to host a dinner party you don’t have to be a great cook you just need to be “a great friend and a better planner.”

Which brings me to this for five-spice glazed salmon recipe. It’s Dinner party delicious, exotic and easy.

Five spice glazed salmon is dinner-party-delicious, exotic and easy

 

Five-spice glazed salmon recipe

Slightly adapted from Fine Cooking

  • ¼ cup Crosby’s Fancy Molasses
  • 4 tsp. soy sauce
  • 1 tsp. five-spice powder
  • 2 large cloves garlic, minced
  • 1 ½ lbs. salmon fillets
  • 1 Tbsp. orange zest
  • Parsley or cilantro for serving
  1. In a small bowl, whisk the molasses, soy sauce, five-spice powder, and garlic.
  2. Put the salmon skin side down on a large plate and pour the molasses mixture over it.
  3. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.
  4. Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with parchment paper (or foil coated with cooking spray.)
  5. Arrange the salmon skin side down on the baking sheet. Brush the salmon with any remaining marinade from the plate.
  6. Broil the salmon for 5-8 minutes until cooked (time will depend on the thickness of your fillet and how well you like your salmon cooked).
  7. Garnish with orange zest and parsley. Serve hot.

If you love quick-cooking and delicious fish recipes try Molasses bourbon glazed salmon or orange-thyme glazed trout

Bourbon molasses salmon - 3Molasses glazed trout with orange and thyme is fast and family friendly

13 thoughts on “Five-spice glazed salmon recipe is dinner-party delicious, exotic and easy

  1. Joan-Anne Matheson says:

    This sounds delicious.I will sure make it.

  2. Rob says:

    We made this recipe and found the flavors way to strong, could not taste the salmon at all. We did not eat the salmon. Not good.

    1. Bridget Oland says:

      Hi Rob – that’s too bad you didn’t enjoy the recipe. Was it the licorice flavour of the spice mix you found too strong?

  3. Evelyn says:

    If I can’t find the 5 spice product on the grocery store shelf, what do I do to make this on my own?

    1. Bridget Oland says:

      Hi Evelyn, You can always make your own Chinese 5-spice powder. Also, in the recipe I should have specified Chinese 5-spice powder. Would that make it easier to find in the spice section of your local grocery store? If you’d like to try making your own here’s a recipe from http://www.thekitchn.com/

      Chinese Five-Spice Blend
      Makes roughly 1/4 cup

      2 whole star anise
      2 teaspoons Szechuan peppercorns (or generic peppercorns)
      1 teaspoon cloves
      1 teaspoon fennel
      1 teaspoon coriander seed (optional)
      1 cassia or cinnamon stick, broken into a few pieces

      In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.

      Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed. If large pieces remain, grind for another 5 – 10 seconds.

      Store the blend in an airtight spice jar out of the light. It’s best to make small batches so that the blend is still very fresh when you use it, but the spice blend will also store for several months.

  4. Salma says:

    Mixing Molasses with Soy Sauce automatically means a strong, dominant flavour on top of the fish. Personally, I find it appealing since most of the salmon available to consumers these days doesn’t taste like much unless served cold or cooked plain “as is”. Then you can taste the actual fish…

    1. Bridget Oland says:

      My favourite way to prepare fish is with a little lemon and olive oil, butter and salt & pepper. But sometimes it’s fun to change it up a bit…

  5. Larry Ritchie says:

    A very enjoyable recipe on our Pacific Coho Salmon. The orange zest is a key flavour…next time I will also drizzle a bit of OJ on the salmon before serving. Thanks!

    1. Hi Larry, I love the idea of adding a little orange juice too. Thanks for the suggestion.

  6. Pan Soaker says:

    Parchment not a great idea under a hot broiler- paper burned to ash & sauce leaked into corners of baking sheet & ruined it!

    1. Lynn Purdy says:

      Dear Pan Soaker, I am sorry that this happened with your salmon. I have made it a couple of times and have not had an issue. There are many variables that could be wrong, your parchment was too thin, too close to the broiler, or the broiler was too hot. I am sorry that this happened.

  7. Leonor says:

    This looks so good! Just by looking at it makes me hungry! I can’t wait to try this!

  8. Frankie says:

    I’m going to try this on Sunday because we’re going to have a small party for my son’s good grades. I’m sure they’ll going to love this! Thanks for posting!

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