Saturday, January 16, 2010

Salmon for the Squeamish

Best Salmon Ever

I went many, many years without eating any fish besides tuna salad and fish sticks. I had issues both with texture and... well, fishiness. I'm still not a huge seafood fan, but I have finally embraced salmon -- and I don't just tolerate it, I adore it. But only the way I cook it. This recipe helped me turn the corner and become a salmon-lover, and is a result of much experimentation and combining of recipes.

Best Salmon Ever

3 cloves of garlic, minced
2 inches of ginger root, finely grated
3 Tbsp soy sauce
3 Tbsp honey
1/4 to 1/3 cup olive oil
1 filet of salmon, preferably wild-caught

Combine the first five ingredients in a shallow dish large enough to fit the salmon. Add the salmon and marinate in the refrigerator about one hour or so.

If it's not January and you have access to a grill, then by all means, grill it! I use aluminum foil as a tray for the salmon, and grill over medium-high heat for 5-10 minutes, or until the salmon is flaky. The goal is to get the honey to caramelize, so there is a gorgeous brown crust.

If grilling isn't an option, then use the broiler. Preheat broiler and place the salmon filet on a broiler tray that's been lightly brushed with olive oil. Spoon all of the marinade over the salmon -- don't waste a drop! Broil for 5 to 10 minutes or until the marinade forms a nice brown crust on the top and the fish is flaky.

Salmon meal

Last night I served it with wild rice pilaf, fresh homemade bread, and my favorite spinach salad with pomegranate seeds and bleu cheese. Yum! And surprisingly popular among the preschooler set.


  1. Yummmmmm! Looks terrific. I'll give it a whirl.... I've been looking for a recipe besides the Martha Stewart one I posted a while ago that I almost always use.

  2. Oh yum that looks delicious. Is this your Monday Meal Recipe or will you be making another yummy one. Funny, my recipe is for a marinade too.