Recipes salmon glazing frustrations....

[Jules]

Here’s a culinary question rather than a recipe. Anyone any idea how to turn a marinade into a glaze?
I’ve taken to marinating salmon steaks in a mixture of honey, soy sauce, shredded ginger & five spice prior to grilling. Very tasty indeed but I’m wondering of its feasible to get this mix to coat them better- glaze style. I’d initially thought the honey would give it a bit of ‘grip’ but it doesn’t seem to…..
Any experience glaziers in our ranks?

 

[kevgermany]

Try thickening it first, with more honey or reducing it in a saucepan. YOu could use a honey ham glaze recipe to get the proportions more towards a glaze.

 

[Jules]

Hm.. boiling the mix down, that's got to be worth a try. Thanks...

 

[TomMapfumo]

As Kev said, reducing, until it is thick enough. Better than thickening, most of the time. If reduced too much just whisk in a little butter before adding glaze.

 

[Jazzaferri]

rather than a fast boil, i might suggest a longer gentle simmer at about 160 - 170 degrees. Less impactive on the flavours if you have time.

With that large an amount of liquid it can take a long time to boil down and some of the gingery aroma will be lost in a long boil.

 

[TomMapfumo]

Often it is possible to sieve the sauce/glaze/marinade and just reduce the liquid part before adding the other ingredients back in; otherwise a slow reduction should work well as Jazzaferri suggests.

 

[Jazzaferri]

Or one could cook in some chia seeds lol. Good suggestion Tom, to take out the tasty bits and add em in for a few minutes at the end. Mmmmmm, now i am getting hungry. Cooking dinner for three ladies tomorrow night.....what to make ..... Hmmm.....what to make

 

[kevgermany]

Or one could cook in some chia seeds lol. Good suggestion Tom, to take out the tasty bits and add em in for a few minutes at the end. Mmmmmm, now i am getting hungry. Cooking dinner for three ladies tomorrow night.....what to make ..... Hmmm.....what to make

Oysters...