This Technique Adds Instant Flavor to Any Protein | Techniquely with Lan Lam

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If you want a straightforward way to add flavor to your proteins, consider the technique we use for meatloaf — glazing.

Spicy Gochujang-Glazed Pork Chops:
Double-Glazed Salmon with Maple and Liquid Smoke:
Double-Glazed Salmon with Ginger and Apple Cider:
Double-Glazed Salmon with Lemon and Thyme:

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0:00 Learning From Meatloaf
1:14 A Glaze That Works
2:22 Gochujang-Glazed Pork Chops
5:17 Double-Glazed Salmon Filets

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39 Comments

  4. I love another salmon recipe from ATK that marinade salmon in a miso, soy sauce, sake and sugar mixture overnight, then broil that salmon the next day. Brush the mixture on top of the salmon before cooking and it is just so easy and delicious for weekday dinners.

  6. Lan, you are hands down my favorite ATK chef. Last night, as I was falling asleep, I was thinking about dinners for this week. I landed on shrimp or tuna… with a GLAZE! No joke. Now I don't have to look up a recipe! 🎉❤

  22. Thanks Lan. That is great advice.
    I've been using corn starch and flour for years to thicken glazes and create flavorful barks on the grill.
    BTW – You can still use jellies and jams as part of your sweet for the glaze you just have to count on it getting runny when it is warm and add the corn starch while your cooking the glaze and apply it while it is warm.

  30. Why not use the method for the salmon as that of the meat? I mean, putting the salmon right into the oven with a first glaze coat and then a second glaze coat near the end? Instead of brining the salmon, searing it and then into the oven?

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