Tamarind Glazed Salmon
Are you looking for the most delicious quick-cooking dinner that’s big on flavor? This tamarind glazed salmon comes together in under 30 minutes from start to finish, with just a handful of pantry staples and fresh aromatics. The combination of tamarind, fish sauce, Thai chili, fresh garlic, scallion, and dark soy sauce creates a glossy glaze that’s irresistibly sweet, savory, and slightly spicy. Even better, the entire dinner comes together in one skillet for easy cleanup — just sear the salmon, then whisk and simmer the glaze separately before brushing it on during the final moments of cooking. Serve it with easy Broccolini, coconut rice, or sesame ginger slaw for an effortless meal that tastes amazing.
Ingredients
- 4 (6-ounce) salmon fillets (skin-on or skinless), preferably center cut
- 1/4 teaspoon kosher salt, plus more as needed
- 1 medium scallion
- 1/4 cup plus 1 tablespoon water, divided
- 3 tablespoons tamarind concentrate or 2 tablespoons tamarind paste
- 3 tablespoons packed dark or light brown sugar
- 1 tablespoon finely grated peeled ginger (from a 1-inch piece)
- 2 cloves garlic, finely grated
- 1 1/2 teaspoons fish sauce
- 1 1/2 teaspoons soy sauce
- 1 red or green bird’s-eye or Thai chili, minced (optional)
- 1 1/2 teaspoons cornstarch
- 1 tablespoon vegetable or canola oil
- Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 1/4 teaspoon kosher salt.
- Thinly slice 1 medium scallion, keeping the white parts separate from the green parts. Place the scallion whites, 1/4 cup of the water, 3 tablespoons tamarind concentrate, 3 tablespoons packed brown sugar, 1 tablespoon finely grated ginger, 2 finely grated garlic cloves, 1 1/2 teaspoons fish sauce, 1 1/2 teaspoons soy sauce, and 1 minced bird’s-eye chili in a small saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to maintain a simmer and cook for 2 minutes. Meanwhile, whisk the remaining 1 tablespoon water and 1 1/2 teaspoons cornstarch together in a small bowl until the cornstarch is suspended.
- While stirring constantly, add the cornstarch mixture to the sauce and simmer until thickened to the consistency of maple syrup, 2 to 3 minutes. Taste and season with more kosher salt as needed. Remove the saucepan from the heat.
- Heat 1 tablespoon vegetable oil in a large 12-inch nonstick frying pan over medium heat until shimmering. Place the salmon skin-side-up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, 3 to 5 minutes.
- Flip the salmon and cook until just cooked through, 4 to 5 minutes. An instant-read thermometer in the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done.
- Turn off the heat. Pour just enough of the sauce over the salmon to coat. Garnish with the scallion greens and serve with the remaining sauce.