Prep 5 mins
Cook 10 mins
My mom clipped this recipe out of the Chronicle years ago and it's been a family favorite ever since! It's SO easy and quick to make and is SO delicious that even people who think they don't like salmon will LOVE it. Just remember not to over-cook the salmon. It should be dark pink and slightly translucent in the center. I've found if I take it out of the oven when it still looks only half done, it's perfect by the time I serve it.
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons rice vinegar
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- 1⁄2 teaspoon grated fresh ginger (to taste)
- 1 1⁄4 lbs salmon fillets, in 4 equal parts 1-inch at thickest point
- olive oil
- 1 tablespoon unhulled sesame seeds, toasted
- 1 green onion, thinly sliced
- To make marinade, in a small bowl, combine soy sauce, vinegar, syrup, lemon juice, and ginger; whisk to blend.
- Place salmon pieces in a nonreactive (not aluminum) container.
- Pour marinade over them and turn to coat. Refrigerate 1 hour.
- Preheat broiler. Spray a nonstick broiler pan with olive oil.
- Place salmon, skin side up, on pan and transfer marinade to a small saucepan.
- Broil salmon 4 inches from heat for 4 minutes. Meanwhile, bring marinade to a boil; simmer 2 minutes.
- Turn salmon, baste with marinade, sprinkle with sesame seeds and broil another 4 minutes or until just cooked through.
- Fish and marinade can be served hot, at room temperature or chilled. Spoon a tablespoon of boiled marinade over each piece; garnish with green onion.
Beautiful! The idea of the combination marinade / sauce was great and the flavors worked wonderfully with the salmon. The only change I made was to add a little crushed garlic and I omitted the green onion garnish just because I didn't have any on hand, but imagine if I did it would have only further improved an already great dish.