Springtime Honey-Citrus Lacquered Salmon

Make the Honey-Citrus Lacquer glaze ahead of time, it can be refrigerated for several days. To use, just warm it briefly before brushing the salmon. You can also use the glaze on other fish, such as cod, halibut, striped bass and char.

Ingredients

• 6 fillets salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
• 1/2 cup honey
• 3/4 cup sweet white wine, such as Riesling or Chenin Blanc
• 1 tablespoon citrus zest (pink grapefruit, lemon, lime, orange or combination), grated
• 1/2 cup fresh citrus juice (pink grapefruit or a combination of lemon and orange)
• 1 tablespoon fresh ginger, finely minced
• 2 tablespoons shallots, minced
• 2 tablespoons mint leaves, chopped
• Salt and pepper, to taste
• Chopped green onions or chives, optional garnish

Directions

1. Honey-Citrus Lacquer or Glaze Directions: Combine the honey, wine, zest, juice, ginger, shallots and mint in a small saucepan, and simmer over moderate heat until reduced in volume by about half, about 4 - 6 minutes; add salt and pepper to taste.
2. To Broil: Preheat the oven with broiler to 400 degrees F, and place rack in upper third of the oven. Place the salmon skin side down in a baking dish in a single layer and brush the top of the salmon with the sauce; bake, basting every 3 minutes, until the fish starts to feel firm to the touch, 6 - 12 minutes. Remove from the oven (it should be slightly underdone), and change the oven setting to broil on high. Baste the salmon with any additional glaze, and place it under the broiler until the glaze starts to caramelize and the "lacquer" appears to set up, less than 1 minute. Scatter the green onion or chives over top, if desired and serve immediately.
3. To Grill: Preheat a medium-hot grill. Brush 1 tbsp olive oil all over salmon, and arrange them, skin side down, on an oiled grill or grill grid. Brush the top of the salmon with the glaze and cover with lid. Grill, basting every 3 minutes, until the salmon feels firm to the touch, 8 - 15 minutes. Remove them from the grill (don’t worry if the skin sticks to the grill) and brush with remaining glaze, if desired; scatter the green onion or chives over top and serve immediately.