Senegalese · intermediate
Senegalese Hibiscus Glazed Salmon Fillets
Crispy pan-seared salmon finished with a tangy-sweet hibiscus and ginger reduction inspired by traditional Senegalese bissap.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Steep the dried hibiscus flowers in 1 cup of boiling water for 10 minutes, then strain the tart red liquid into a small saucepan and discard the solids.
- 02
Add honey and grated ginger to the hibiscus tea. Simmer over medium heat for 8 to 10 minutes until reduced to a syrupy glaze.
- 03
Pat salmon fillets dry with paper towels. Season skin and flesh evenly with garlic powder and salt.
- 04
Heat olive oil in a large skillet over medium-high heat until hot and shimmering.
- 05
Place salmon skin-side down in the pan and sear undisturbed for 4 to 5 minutes until skin is crisp.
- 06
Flip fillets over, pour the hibiscus glaze over the top, and cook for another 3 to 4 minutes until the salmon is cooked through and shiny.
- 07
Spoon the hot pan glaze over the fillets once more before serving.
A LITTLE KITCHEN KNOW-HOW
Tart Glaze Reduction
Concentrating steep herbal tea with natural sweeteners to create a vibrant glaze for pan-seared fish.
Notes from the kitchen
- Strain the hibiscus tea thoroughly so your glaze remains smooth and shiny.
- Patting fish dry before searing guarantees a delightfully crispy skin.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.