GLAZE FOR SALMON FILLET RECIPES

Steps:

• Combine maple syrup, soy sauce, sriracha and garlic in a small bowl, pour into a gallon sized resealable bag and add the salmon.
• Marinate 20 to 30 minutes, turning once in a while.
• Preheat air fryer to 400F. Lightly spray the basket with nonstick spray.
• Remove the fish from the marinade, reserving and pat dry with paper towels.
• Place the fish in the air fryer, in batches, air fry 7 to 8 minutes, or longer depending on thickness of the salmon.
• Meanwhile, pour the marinade in a small saucepan and bring to a simmer over medium-low heat and reduce until it thickens into a glaze, 1 to 2 minutes. Spoon over salmon just before eating.
• Skillet Method

Steps:

• Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
• About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
• Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
• Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you’d like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
• Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.