Steelhead Trout Baked with Honey or Maple Glaze

• 1/4 cup butter
• 2 garlic cloves
• 2 TBSP honey or maple syrup
• 2 TBSP brown sugar
• 2 TBSP rice vinegar (feel free to experiment with other types like cider)
• 2 TBSP Dijon mustard
• 2 TBSP Soy sauce

Melt the butter in a small sauce pan over low heat. Whisk in the ingredients.

Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish.

Preheat the oven to 400 deg F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in.

Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch fillet would back for twenty minutes. 1.5 inch would be 25 minutes. Got it?

The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled.
This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

http://www.home-ec101.com/steelhead-trout-baked-with-honey-or-maple-glaze/

Crispy Bourbon Glazed Salmon

makes about 1/2 cup of glaze
1 pound fresh salmon
1 tablespoon coarse sea salt
1/2 tablespoon black pepper
3/4 cup bourbon
2/3 cup brown sugar
1 garlic clove, minced
1 teaspoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
1/2 teaspoon ground mustard

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.

Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet.  Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.

Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.

http://www.howsweeteats.com/2011/03/crispy-bourbon-glazed-salmon/