Greetings all you great chefs and cooks. For many years I have made a salmon mixture stuffed whole onion recipe. Recently I served it and someone suggested that it could be improved if I made some kind of glaze for the outside of the onion. I have just been browning the boiled onion in butter in a hot skillet before stuffing and baking. I agree that a glaze would improve the recipe but that is a area of cooking that I have very little experience (or success) with. Would love to hear some ideas from you experts.

Hi drpayne and welcome to Spice Place! We're a fine bunch of folks from all regions and all walks of life... we enjoying meeting new people and making new friends and we're excited to have you be a part of things here... so c'mon in, pulluppa chair and make yourself at home.

I am a salmon freak! And I also love onions. Your dish idea sounds incredibly yummy! I was a chef in Alaska for many years and salmon dishes are near and dear to my heart.

I always enjoy mixing sweet w/ the rich savory of salmon. In fact, one of my fav ways to grill salmon is w/ a basting sauce made from melting a jar of store-bought peach preserves into a sauce-pan that I've caramelized onions in. Whisk in a shot of soy sauce, a pinch of dried ginger and maybe some water to thin it out a wee bit, and voila- a perfect sauce to glaze and compliment wild salmon!

I bet this could make your yummy idea even more delicious, too!

share my method of glazing salmon. I usually prepare salmon filets on my stove-top grill plate. You could use salmon steaks, I don't because I am not crazy about taking my time to remove the bones. The last two or so minutes of cooking time, I brush the top (serving side) lightly with commercial Hoisin Sauce. At my house, we love the flavor it adds.

Chubbs, your suggestion sounds fantastic. They always do

Thanks, MsMai... your hoisin approach sounds yummy as well!

Kevin your glaze does sound fabulous! I make a glaze for Salmon using honey, soy and a squeeze of prepared yellow mustard. It turns out good. The honey is nice and thick, then you thin it a little with the soy sauce and the mustard. It browns very fast though so you have to be careful not to burn it.