Breath of the Wild: Glazed Seafood

One of the great things with the cooking in Breath of the Wild is the freedom they give you as a player. Many of the recipes can be made numerous ways with a variety of ingredients. If a recipe calls for a fish, you can substitute in most of the different fish available to make the dish. This is the reality of cooking! I’ve always found recipes to be suggestions for what you are cooking. If you love the sound of a dish but you aren’t a fan of the main protein, you can experiment by replacing it with another one you love. Just like the game, cooking is all about throwing a bunch of ingredients in and hoping you make some that will fill up your hearts.

These past few months, I’ve been on a salmon kick. It is a fish that has become a staple in our house and I’ll find any excuse to make something with it. I have found that salmon is a protein that cooks wonderfully on a tight schedule. With this recipe, all you have to do is prepare the marinade, let it rest, and then cook. All of this can be done in an hour and is perfect for those hectic weeknights or long adventures around Hyrule. We are giving this salmon a nice sweet kick with a honey soy sauce. If salmon isn’t your ideal fish, switch it out for something else like halibut. Keep in mind that the cooking time will need to be adjusted based on the kind of fish you use. In order to match the image from the game, it is important that whatever fish you use has the skin on.  I found pairing this dish with rice noodles to be the perfect way to slurp up all that extra sauce!

Ingredients:
1 lb salmon (or other fish) , skin on and cut into 3 portions
½ cup honey
1 tbsp white miso
2 tbsp soy sauce
¼ cup rice wine
2 tbsp sake
1 tsp sesame oil
4 garlic cloves, minced
1 inch piece of ginger, grated
1 lime
2 tbsp butter
1 tsp cornstarch
1 tbsp water

Combine the honey, miso, soy sauce, rice wine, sake, sesame oil, garlic, ginger, and zest from the lime in a bowl. Add the salmon and let rest in the refrigerator for 30 minutes. 

Preheat your oven to 400°F. Prepare a baking tray with aluminum foil and nonstick spray. Place the salmon on a baking sheet and bake for 16-18 minutes. Squeeze a lime over the pieces of cooked salmon.

While the salmon is cooking add the marinade into a saucepan and bring to a boil. Keep a close eye on it because it will bubble over if you aren’t mixing it. Continue to let this boil for about 5 minutes or it reduces by half. Add the butter and mix until melted.

Combine the cornstarch and water in a small bowl. Add the cornstarch to the saucepan and mix until the sauce has thickened. Remove from heat and set aside. Place a piece of salmon on a plate and drizzle with the thickened sauce.

Print Recipe

5 from 1 vote

Honey Glazed Salmon

Course: Main Course

Ingredients

• 1 lb salmon (or other fish) skin on and cut into 3 portions
• ½ cup honey
• 1 tbsp white miso
• 2 tbsp soy sauce
• ¼ cup rice wine
• 2 tbsp sake
• 1 tsp sesame oil
• 4 garlic cloves minced
• 1 inch piece of ginger grated
• 1 lime
• 2 tbsp butter
• 1 tsp cornstarch
• 1 tbsp water

Instructions

• Combine the honey, miso, soy sauce, rice wine, sake, sesame oil, garlic, ginger, and zest from the lime in a bowl. Add the salmon and let rest in the refrigerator for 30 minutes.
• Preheat your oven to 400°F. Prepare a baking tray with aluminum foil and nonstick spray. Place the salmon on a baking sheet and bake for 16-18 minutes. Squeeze a lime over the pieces of cooked salmon.
• While the salmon is cooking add the marinade into a saucepan and bring to a boil. Keep a close eye on it because it will bubble over if you aren’t mixing it. Continue to let this boil for about 5 minutes or it reduces by half. Add the butter and mix until melted.
• Combine the cornstarch and water in a small bowl. Add the cornstarch to the saucepan and mix until the sauce has thickened. Remove from heat and set aside. Place a piece of salmon on a plate and drizzle with the thickened sauce.