Oh Salmon, my sweet sweet love. Growing up I wasn’t really a “fish” girl. I always turned my nose up at it and rolled my eyes when a piece somehow ended up on my plate. But one magical evening I had a piece of well cooked, well seasoned salmon, and oh how my world has changed ever since. I love this kind of fish because you can make it into an amazing dish in so many different ways. Sweet, savory, smoky; grilled, broiled, sautéed… theres really no limit to what you can do. Today I have for you Sweet Gingerand Garlic Salmon. The sweetness from the honey, the acidity from the lime, and the saltiness from the soy sauce combine to give you the sexiest glaze for the fish to cook in. That added to the fresh ginger and garlic will have you in another world. Your mouth will be thanking you from the first bite.
For this recipe you will need:
- 2 lbs fresh salmon fillet, skinless
- 1 lime
- Honey (enough to your liking, but start with 6 tbsp)
- 2 tbsp soy sauce (you can also add more to your liking)
- Salt, pepper, and paprika to season
- 4 cloves of garlic (minced)
- 1 tbsp of grated ginger
- 2 tbsp of butter
I start this recipe off with a fresh salmon fillet. I slice the fillet into about 10 pieces. I season both sides of the fillets with salt, pepper, and paprika to my liking. Try not to be too heavy handed with the salt, keeping in mind that we will be adding soy sauce to the glaze.
Next I use a garlic press to crush the garlic, but if you don’t have one you can remove the skins of the garlic cloves by placing a knife flat side down on top of each clove and pressing down on the cloves until they crack. This should help make the skin come off easily by peeling it with your fingers. You can then finely chop up the garlic into small bits so you won’t bite into large chunks. Then you move on to the ginger. You can peel the skin of the ginger using a spoon, and then using the smallest side of a cheese grater, grate the ginger until you have enough.
We will now start to melt our butter and sauté the garlic and ginger in it for about one and a half to two minutes. Your flame should be on medium heat. Keep your eye on it because garlic burns quickly, and we don’t want that. You will start smelling this beautiful aroma and that’s how you know its time to add the honey and the soy sauce. Let the sauce combine and thicken for three to five minutes while stirring every so often and then squeeze the juice from half of the lime into the mixture. Add your salmon fillets into the sauce and begin to baste them by using a spoon to cover the tops fillets with the sauce it’s cooking in constantly until the fish is cooked halfway through (about five to six minutes). Make sure you’re using an oven safe pan because now we will transfer the pan into your ovens broiler. Keep a close eye on the fish every two minutes and baste with the sauce. This will cook quickly, so it will take about five to six minutes. Remove the fish from the broiler and transfer out of the pan into a plate. Then put the pan back on the stove, with the flame on medium-high heat to cook down the sauce so it can thicken a little. The longer you cook it, the thicker it will be, but three to five minutes should do the trick. Drizzle all of the sauce over the fish and you are now ready to serve and wow your guests/partner/family, or whoever is lucky enough to indulge. Enjoy!