My coworkers can\u2019t stop talking about salmon. Specifically, this Hot Honey\u2013Glazed Salmon from senior Test Kitchen editor Shilpa Uskokovic. Savory and sweet, with a jolt of heat, it harnesses the brutal strength of your broiler for a burnished finish.<\/p>\n
This happens like clockwork at Bon App\u00e9tit headquarters. Every so often, a recipe becomes the unofficial darling of the staff, popping up left and right in our team\u2019s Slack channels. Staffers make it, post a picture, other staffers ooh and aah. And from there, a domino effect. Same thing happened with senior Test Kitchen editor Jesse Szewczyk\u2019s Pasta With No-Cook Cherry Tomato Sauce back in the summer.<\/p>\n
Now there\u2019s a new it girl in town. Food director Chris Morocco made the salmon for a family dinner: \u201cUntil recently, I never used my broiler. The stakes always felt too dire, with a high probability of dinner vaporizing while I tend to a misbehaving cat.\u201d But Shilpa\u2019s instructions are clear. Even empowering! After following the steps, Chris marveled, \u201cA broiler can bring the intense flavors of seared fish to a dish that is mostly hands-off. What\u2019s more, the mess\u2014and smell\u2014is contained within the oven.\u201d<\/p>\n
That hands-off time means the recipe is also great for hosting. Senior commerce editor Olivia Tarantino made it for an overdue catch-up with a friend she hadn\u2019t seen in months. \u201cI wanted to eat at home rather than go out, which meant finding a recipe that was easy enough for me to talk while cooking, but impressive enough to feel like an occasion,\u201d she told me. \u201cShilpa\u2019s salmon couldn\u2019t have been published at a better time.\u201d<\/p>\n
As far as sides, anything goes. I\u2019ve served the salmon with thinly sliced cucumbers, watermelon radishes, and avocado. Associate manager of audience strategy Carly Westerfield plated hers with steamed rice and broccoli. Heck, even the Cond\u00e9 Nast cafeteria hopped on this trend and made it for the masses, served with warm quinoa and green salad.<\/p>\n
Shilpa smiled from ear to ear when she learned about the salmon\u2019s newfound fame: \u201cThere is no greater honor,\u201d she said. \u201cIt\u2019s a very discerning audience, so when they bring it into their homes, I know I achieved something special.\u201d<\/p>\n
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