Serves 4

The richness of salmon is balanced by a bright glaze made from longan, lime, ginger and soy sauce. The longan is reduced just enough to create a glossy coating while retaining its tropical character.

Ingredients

Salmon

– 4 salmon fillets, 6 oz (170 g) each
– 1 tablespoon (15 ml) neutral cooking oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Longan Glaze

– 1 cup (160 g) fresh longan flesh, peeled and seeded
– 2 tablespoons (30 ml) low-sodium soy sauce
– 1 tablespoon (15 ml) fresh lime juice
– 1 tablespoon (15 ml) rice vinegar
– 1 tablespoon (15 ml) honey
– 1 teaspoon grated fresh ginger
– 1 garlic clove, finely minced
– 1/4 teaspoon red pepper flakes
– 1/4 cup (60 ml) water

Garnish

– 2 scallions, thinly sliced
– 1 tablespoon chopped cilantro
– 1 teaspoon toasted sesame seeds
– Lime wedges

Instructions

1. Make the glaze

Place longan, soy sauce, lime juice, rice vinegar, honey, ginger, garlic, red pepper flakes and water in a small saucepan.

Bring to a gentle simmer over medium heat.

Cook for 8–10 minutes.

Use the back of a spoon to lightly crush approximately half of the longan.

The mixture should become slightly thick and glossy.

Remove from heat.

2. Prepare the salmon

Pat the salmon completely dry.

Season both sides with salt and pepper.

3. Sear the salmon

Heat the oil in a large oven-safe skillet over medium-high heat.

Place the salmon skin-side down.

Cook for 4 minutes without moving.

Flip carefully.

Cook another 2 minutes.

4. Glaze

Reduce heat to medium-low.

Spoon approximately half of the longan glaze over the salmon.

Transfer the skillet to an oven preheated to 400°F (205°C).

Bake for approximately 4–6 minutes, depending on thickness.

The thickest part should reach approximately 145°F (63°C) for fully cooked salmon.

5. Finish

Remove from the oven.

Brush the remaining glaze over the salmon.

Sprinkle with scallions, cilantro and sesame seeds.

Serve immediately with lime wedges.

Longan Tip: If your longan is exceptionally sweet, increase the rice vinegar by 1 teaspoon rather than adding more lime. This keeps the glaze balanced without making it sharply acidic.