Salmon Steaks (Glazed) - Master Cookbook Recipe # 393

Name: Salmon Steaks (Glazed) - Master Cookbook Recipe # 393
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2 people
Cuisine: Southern
Ingredients: Salmon Steaks (rinsed and patted dry); 3 Tbsp Olive Oil; 3 Tbsp Salted Butter; 1/4 cup Golden Eagle Table Syrup (or white corn syrup); 2 tsp Smoky Barbecue Seasoning

These Glazed Salmon Steaks are a perfect blend of smoky and sweet. By searing the salmon first to lock in the juices and then simmering it under a lid, you ensure the fish stays incredibly moist and tender. The final touch,a quick glaze of Golden Eagle syrup and smoky BBQ seasoning,caramelizes beautifully in the pan, creating a rich, restaurant-quality finish that is sure to impress.

This is recipe #393 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min

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Ingredients

Salmon Steaks (rinsed and patted dry)
3 Tbsp Olive Oil
3 Tbsp Salted Butter
1/4 cup Golden Eagle Table Syrup (or white corn syrup)
2 tsp Smoky Barbecue Seasoning

Instructions

Prep: Rinse the salmon steaks and pat them completely dry with paper towels. If the steaks are very large, you can cut them into 2-inch-wide pieces.
Sear: Preheat your skillet over medium-high heat. Add the olive oil, then place the salmon steaks in the skillet. Cook on high for 2 minutes to get a good sear.
Simmer: Reduce the heat to low, put a lid on the skillet, and let the salmon simmer for 8 minutes. This keeps the moisture inside the fish.
Flip and Butter: Remove the lid and carefully flip the steaks. Add the butter to the pan and cook for an additional 2 minutes.
Glaze: While the fish finishes, mix the syrup and smoky BBQ seasoning together. Pour the mixture over the salmon.
Finish: Continue cooking just until the glaze thickens and coats the fish. Watch it closely, as the sugar in the syrup can burn quickly. Remove from heat and serve immediately.

Notes

Tammy’s Tips

The "low and slow" simmer with the lid on is the real secret here,it prevents the salmon from drying out, which can happen so easily with steaks. When you go to add that glaze at the end, make sure you stay right there with it; you want it to get thick and sticky, but it only takes a second to go from perfect to burnt. If you can't find Golden Eagle syrup in your area, white corn syrup works just fine, but that Golden Eagle adds a special Southern flavor that is just hard to beat!