Simms’ Sweet-Hot Glazed Salmon


Bob Simms, host of The Outdoor Show on KFBK in Sacramento, Calif., likes his salmon crispy on the edges. This marinade and glaze will do the trick. Keep in mind that the reason the fish is crispy is because the honey is burning along the outside edges. It’s good.


  • 4  6 – 8 ounce salmon steaks or fillets (skin on or off)
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons hoisin sauce
  • 1 tablespoon Asian chili sauce (or sub any hot sauce)
  • 3 tablespoons water
  • 1 tablespoon fresh ginger, peeled and minced
  • 3 cloves garlic minced


Combine honey with remaining ingredients (not the salmon!) in a small saucepan. Heat to blend flavors and then cool mixture/glaze. Place salmon in a shallow container and brush glaze over both sides, saving at least half to use a glaze when cooking. Cover and refrigerate for 2 hours. Fish can be either broiled or grilled. I prefer the grill. To broil, place on a baking pan under a preheated medium-heat broiler, about 6 inches from the heat source. After 4 – 5 minutes, remove from oven and baste with additional glaze. Return to oven and cook 3 – 4 more minutes or until just cooked. Check often to make sure that the fish is getting a little crispy, but not “burnt to a crisp.” When grilling, place fish on a well-greased medium-high heat grill. Grill until grill marks appear on the bottom and fish moves easily on the grill, about 5 minutes. Flip over, baste liberally with glaze and cook 4 minutes more.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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