Cook’s Illustrated had a article on making better glazed salmon. The basic idea is this: (1) coat the salmon with a mixture of brown sugar and cornstarch (1 tsp. brown sugar, 1/4 tsp. cornstarch, 1/2 tsp. kosher salt, black pepper, as needed); (2) sear the salmon in a hot pan to brown it; (3) cover the salmon with a sauce that has been cooked down a bit with a little cornstarch to thicken it and make it stick to the salmon; (4) bake the salmon at 300 degrees until done.
The article offers four different sauce, and I played around with three of them:
Soy-Mustard (2 Tbl. light brown sugar, 2 Tbl. soy sauce, 2 Tbl. Mirin, 1 Tbl. sherry vinegar, 1 Tbl. whole grain mustard, 1 Tbl. water, 1 tsp. cornstarch, 1/8 tsp. red pepper flakes);
Pomegranate-Balsamic (3 Tbl. brown sugar, 3 Tbl. pomegranate juice, 2 Tbl. balsamic vinegar, 1 Tbl. whole grain mustard, 1 tsp. cornstarch, pinch cayenne pepper); and
Asian Barbecue Sauce (2 Tbl. ketchup, 2 Tbl. hoisin, 2 Tbl. rice vinegar, 2 Tbl. brown sugar, 1 Tbl. soy sauce, 1 Tbl. toasted sesame oil, 2 tsp. Asian chili-garlic sauce, 1 tsp. fresh ginger)
I didn’t have all the ingredients, so I improvised a bit. Dijon instead of the whole grain, dried ginger instead of fresh, Soy-Vey Hoisin Garlic sauce instead of regular hoisin, Shiloh’s Harissa (which has sun-dried tomatoes in it) instead of the chili-garlic sauce.
The Asian BBQ was the best, but I’m sure it would taste very different without the Soy-Vey and the Shiloh sauce. Here is someone else who loved this sauce. And here is yet someone else who liked it (and she gives the details on how to sear the salmon). Here is a link to a fan of the balsamic glazed salmon (and here and here and here). And here is a (recipe-less) photo tutorial.