Ginger, Honey, Soy Salmon
Active Time: 15 minutes | Total Time: 30 minutes | Serves Serves 4 | Gluten Free
- 1 1/2 pounds skinless salmon fillet (about 1 1/4 inches thick)
- 1/3 cup less-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh orange juice
- 1 tablespoon grated ginger (about a 1-inch piece)
Place the salmon fillet in a large ziptop bag.
In a liquid measuring cup, measure the soy sauce. Then measure and add the honey and orange juice. Using a vegetable peeler or paring knife, peel the ginger (cut off any small knobs before you peel). Grate the ginger then add to the soy mixture. Whisk everything together.
Reserve 3 tablespoons of the mixture and set aside. Pour the remaining mixture over the salmon. Squeeze out the air and seal the bag. Refrigerate for 15 minutes to let marinate (flip it over half way through so both sides get marinated).
Meanwhile, line a sheet pan with foil. Heat the broiler (with oven rack about 4 inches from the top).
Place the salmon on the prepared pan and discard the marinade. Broil until the top of the salmon starts to char, 5 to 6 minutes. Pull the pan out and spoon half of the remaining soy mixture over the salmon. Broil 1 minute. Repeat with the remaining soy mixture and broil 1 minute. The top should be nice and blackened but not burnt.
You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon. If it flakes easily but still has a darker orange center then it’s done. If not, broil 1 more minute. Cut into 4 pieces and serve.
P.S. Salmon is delicious medium-rare to medium (like in this photo), but, if you like it cooked more, you can broil it until it is the same color throughout.
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