Glazed Grilled Salmon: A Nuwave/Flavorwave Oven Delight

The scent of glazed salmon sizzling on the grill always transports me back to summer evenings spent at my grandmother’s seaside cottage. We’d catch fresh salmon from the nearby river, marinate it in a sweet and savory glaze, and grill it to perfection. The slightly charred edges and the tender, flaky interior, infused with the smoky flavor, were simply irresistible. This Nuwave/Flavorwave oven adaptation brings that cherished memory to my kitchen, offering a quick and easy way to enjoy this classic dish any time of year.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Servings: 2
• Dietary Type: Pescatarian

Ingredients

• 3 tablespoons packed dark brown sugar
• 4 teaspoons prepared Chinese hot mustard (or 4 teaspoons Dijon mustard)
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 (7-8 ounce) salmon steaks (about 3/4-inch thick)

Equipment Needed

• Medium bowl
• Small bowl
• Whisk
• 4-inch rack (compatible with Nuwave/Flavorwave oven)
• Nuwave or Flavorwave oven

Instructions

1. In a medium bowl, combine the brown sugar, mustard, and soy sauce. Use a whisk to blend the ingredients thoroughly until the brown sugar is mostly dissolved and the mixture is smooth.

2. Transfer 1 tablespoon of the glaze from the medium bowl to a small bowl. Mix in the rice vinegar and set this mixture aside. This reserved glaze will be used as a finishing drizzle after cooking.

3. Brush one side of the salmon steaks generously with half of the glaze remaining in the medium bowl. Ensure each steak is well-coated for maximum flavor.

4. Place the salmon steaks, glazed side down, onto the 4-inch rack. Position the rack inside the Nuwave or Flavorwave oven.

5. Grill the salmon for about 4 minutes.

6. Carefully remove the rack from the oven and brush the top side of the salmon steaks with the remaining glaze from the medium bowl.

7. Turn the salmon steaks over, so the newly glazed side is facing down. Grill for approximately 4 minutes more, or until the second side is just opaque in the center. The exact cooking time may vary slightly depending on the thickness of your salmon steaks.

8. Transfer the cooked salmon steaks to plates.

9. Drizzle the reserved glaze from the small bowl over the salmon steaks and serve immediately.

Expert Tips & Tricks

• Don’t overcook the salmon! Salmon is best when it’s just cooked through, still moist and tender. Overcooked salmon becomes dry and tough. Use a fork to gently flake the salmon at its thickest point to check for doneness. If it flakes easily and is opaque throughout, it’s ready.
• Adjust sweetness: If you prefer a less sweet glaze, reduce the amount of brown sugar slightly. A pinch of red pepper flakes can also add a pleasant warmth to balance the sweetness.
• Mustard matters: The type of mustard you use significantly impacts the final flavor. Chinese hot mustard provides a distinctive sharp and spicy kick, while Dijon mustard offers a more subtle, tangy flavor. Experiment to find your favorite.
• Preheating (optional): While not strictly necessary for the Nuwave/Flavorwave, preheating it for a minute or two can ensure even cooking and a nice sear on the salmon.
• Glaze Consistency: If the glaze is too thick, add a tiny splash of water to thin it slightly. This will help it spread more easily over the salmon.

Serving & Storage Suggestions

Serve the Glazed Grilled Salmon immediately for the best flavor and texture. It pairs wonderfully with steamed rice, roasted vegetables (asparagus, broccoli, or green beans are excellent choices), or a simple salad. A squeeze of fresh lemon or lime juice just before serving can brighten the flavors.

Leftover Glazed Grilled Salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in the Nuwave/Flavorwave oven at a low setting or in a skillet over low heat. Avoid microwaving, as this can make the salmon tough. Cold salmon is also delicious in salads or sandwiches. I generally do not advise freezing cooked salmon as the texture can suffer upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446 kcal	–
Total Fat	21.5g	33%
Saturated Fat	4.3g	21%
Cholesterol	117mg	39%
Sodium	627.8mg	26%
Total Carbohydrate	20.6g	6%
Dietary Fiber	0.1g	0%
Sugars	20.1g	–
Protein	40.4g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Honey-Garlic Glaze: Replace the brown sugar and mustard with honey, minced garlic, and a touch of ginger for a sweeter, more aromatic glaze.
• Maple-Dijon Glaze: Substitute maple syrup for the brown sugar for a rich, caramel-like flavor.
• Citrus Glaze: Incorporate orange or lemon zest and juice into the glaze for a bright, tangy flavor.
• Spice it up: Add a pinch of red pepper flakes or a dash of sriracha to the glaze for extra heat.
• Herb Infusion: Mix finely chopped fresh herbs like dill, parsley, or thyme into the glaze for a fresh, herbaceous flavor.
• Soy Sauce Alternative: Use tamari for a gluten-free version. Coconut aminos offer a sweeter, less salty alternative.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for this recipe?

A: Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture for better glazing and searing.

Q: What if I don’t have Chinese hot mustard?

A: Dijon mustard is a great substitute! It provides a similar tangy flavor without the intense heat of Chinese hot mustard. You can also use a combination of Dijon and a small amount of horseradish for a bit of a kick.

Q: How do I prevent the salmon from sticking to the rack?

A: Lightly grease the rack with cooking spray or brush it with oil before placing the salmon on it. This will help prevent sticking and make it easier to remove the salmon after cooking.

Q: Can I use a different type of fish?

A: While this glaze works particularly well with salmon, you can also use it with other types of fish, such as tuna, cod, or swordfish. Adjust the cooking time accordingly, as different types of fish have varying thicknesses and densities.

Q: How can I tell when the salmon is done?

A: The salmon is done when it flakes easily with a fork and is opaque throughout. An internal temperature of 145°F (63°C) is recommended. Avoid overcooking, as this will result in dry, tough salmon.

Final Thoughts

This Glazed Grilled Salmon recipe is a testament to the fact that delicious and impressive meals don’t have to be complicated or time-consuming. The Nuwave/Flavorwave oven makes it incredibly easy to achieve perfectly cooked salmon with a flavorful, sticky glaze. I encourage you to try this recipe and experience the joy of creating a restaurant-quality dish in the comfort of your own home. Feel free to experiment with different variations and substitutions to personalize the glaze to your liking. And don’t forget to share your culinary creations and feedback – happy cooking!