Ginger-Glazed Salmon
photo by CaliforniaJan
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 36 ounces salmon fillets (cut into 6 6-ounce pieces)
- 1⁄4 cup soy sauce
- 1⁄4 cup cream sherry
- 2 teaspoons sugar
- 1 tablespoon gingerroot, fresh, grated
- 2 garlic cloves, finely chopped
- 1 -2 tablespoon canola oil
- lemon wedge
directions
- For even cooking, choose salmon fillets that are similar in size and thickness. We like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
- In a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved.
- Stir in ginger and garlic.
- Place salmon in a glass casserole or plastic, resealable bag. Pour marinade evenly over each piece of salmon.
- Marinate in the refrigerator for 2 hours or at room temperature for 30 minutes. (If marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.
- Remove the salmon from the marinade and transfer to a plate.
- Pour marinade in a saucepan and reheat to boiling.
- Lightly brush oil on both sides of each piece of fish.
- Grill fish flesh side down first, about 6 minutes, basting with marinade.
- Turn and grill skin side, basting again.
- Fish that is 1-inch thick should only take 10-12 minutes to cook.
- Check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet. If it is opaque white and the fork meets no resistance than it is fully cooked.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious! I cooked this somewhere between 1 and 2 inches away from the heat. It was done with 5 minutes on the nonskin side first and then 2 minutes on the skin side. I didn't need to rebaste or use the oil. I also didn't have ginger, but it was still very flavorful and good. I served my husband's over rice and put mine over fresh spinach with mushrooms. Thanks!
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.