I can report that the two glazes I tried the other night on two experimental salmon loaves were well received, although perhaps not so much as ketchup would have been.
Glaze number one: Grocery-store hoisin sauce thinned with apple cider vinegar.
Glaze number two: 1/3 cup plum jam, 1 tsp prepared Chinese hot mustard (I would have liked more, but I wanted the kids to eat it), five-spice powder, and a couple tablespoons of apple cider vinegar.
bearing blog 