My colleagues won’t stop discussing salmon. In particular, this Hot Honey–Glazed Salmon by senior Test Kitchen editor Shilpa Uskokovic. Both savory and sweet, with a burst of heat, it taps the fierce power of your broiler for a glossy finish. This unfolds like clockwork at Bon Appétit headquarters. From time to time, a recipe turns into the unofficial favorite among the staff, appearing all over our team’s Slack channels. Staff make it, snap a photo, and other staff gush over it. And then, a chain reaction ensued. The same thing happened with senior Test Kitchen editor Jesse Szewczyk’s Pasta With No-Cook Cherry Tomato Sauce last summer. Now there’s a new it girl in town. Chris Morocco, the food director, prepared the salmon for a family dinner: “Until recently, I never used my broiler.”
