This is probably one of the best salmon recipes. It’s from Food & Wine, 2007. “Briefly soaking the salmon in fresh orange juice before broiling it creates a deeply caramelized glaze that is so delicious you will never want to cook salmon any other way.”

Ingredients

• 4 (6-ounce) skinless, center-cut salmon fillets
• 1/4 cup fresh orange juice
• Salt
• 4 tablespoons plus 2 teaspoons unsalted butter
• 1 garlic clove, minced
• 1 pound sliced cremini or oyster mushrooms (I used Baby Bella.)
• Freshly ground pepper
• 8 medium scallions or ramps, cut into 2-inch lengths
• 1/2 cup dry white wine
• 1/2 cup vegetable stock, fish stock or low-sodium broth
• 1/4 cup heavy cream (I used Half & Half.)

Directions

1. Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
2. Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
3. While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.

NOTE: I don’t enjoy using my broiler so I roasted the salmon at 400 for 15 minutes. Come spring, I plan to grill the salmon.

With the leftovers I made salmon cakes.