Good salmon is such a great part of any healthy diet—I absolutely love it. I found some great line caught Alaskan salmon in the store, and decided to Asian it up a bit. This marinade/sauce is so flavorful—it really complements the flavors of salmon perfectly. It’s a little salty, a little sweet, and the ginger and garlic really pull it all together.
It’s important to marinate the fish so it can soak up all that flavor. 30 minutes is optimal, but if you’re pressed for time, 15 will do the trick. Broiling salmon is my favorite way to cook it—the high heat cooks it quickly and evenly, and there’s no need to flip the fish. This recipe is really simple, but the exotic flavors will make anyone think you worked on it for hours.
(This recipe was originally published here on 12/05/2013)
- low sodium soy sauce - 1/2 cup
- honey - 1/4 cup
- rice wine vinegar - 1 tbsp
- lemon juice - 1 tsp
- ginger - 1 tbsp fresh, minced
- garlic - 2 cloves, minced
- salmon filets - 4
- sesame seeds - 2 tbsp, toasted - for garnish
- In a medium bowl, whisk together the soy sauce, honey, vinegar, lemon juice, ginger, and garlic.
- Place the salmon filets in a resealable plastic bag and pour in about ⅔ of the marinade. Squeeze the air out of the bag before sealing it so the salmon is completely coated in sauce. Place in the refrigerator for 15 - 30 minutes.
- Put the salmon in an ovenproof skillet and turn on your broiler to high. When the broiler is hot, place the pan in the oven--about 5 inches below the broiler--and cook for about 6 - 8 minutes, or until the outside is caramelized and the fish is cooked almost through. (If your salmon has skin on one side, you can crisp the skin by putting the salmon skin side down in a skillet with a little oil in it. Cook over high heat for about 1 minute before broiling in the oven.)
- Spoon the remaining sauce over the salmon, garnish with some toasted sesame seeds, and serve with a green vegetable and some starch. (I sauteed spinach with 1 Tbsp of the marinade, and it was a great complement.)