I love the Mirin Glazed Salmon recipe, but the salmon always sticks to the pan and the glaze tends to blacken. Any suggestions?
Nigella's Mirin Glazed Slamon (from NIGELLA EXPRESS) cooks marinated salmon in a hot, dry frying pan. Step 1 of the recipe does mention that the pan needs to be non-stick. If you don't have a non-stick pan, or maybe have an older non-stick pan, then you may need to add a few drops of a flavourless vegetable oil to the pan as you heat it, to prevent the salmon from sticking. However don't add too much oil as otherwise it will cause the finished glaze to be oily.
If the remaining marinade is also burning then it may be that the pan is on the large side, so any liquid evaporates quickly and causes the glaze to catch, or the heat is a bit too high. When you turn over the salmon you may need to lower the heat slightly before adding the marinade. Alternatively add the marinade just before the end of the cooking time so that it just has time to bubble up before the salmon finishes cooking. Remove the frying pan from the heat before transferring the salmon to waiting plates.