Ginger Soy Salmon
A healthy, good tasting entree. The flavors are all nice together. Cook time is approximate, depending on size of fillets and heat.
- Ready In:
- 1 teaspoon minced ginger
- 1 1⁄2 teaspoons minced garlic
- 1 teaspoon minced lemongrass
- 2 tablespoons fresh cilantro, chopped
- 1⁄2 cup light brown sugar
- 1 cup light soy sauce
- 1 tablespoon sake
- 1⁄2 tablespoon rice vinegar
- 3 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- sesame seeds (to garnish)
- cilantro (to garnish)
- Combine ginger, garlic, lemongrass, cilantro, brown sugar, soy sauce, sake, vinegar, chili sauce and sesame oil.
- Place salmon fillets in mixture and marinate for 30 minutes.
- Add oil to a nonstick saute pan over medium-high heat.
- Add marinated fish and cook until crisp and golden on each side and cooked through.
- To serve, garnish with sesame seeds and cilantro.
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Love this recipe! I followed directions exactly and it tastes so good and love crispyness. However, I did try baking it and it was also delicious. Instead of letting fish sit in marinade for 30 minutes, I placed 4 small salmon steaks in square casserole dish, punctured salmon a couple times with fork, then poured marinade over all fish. Covered with glass lid and baked on 425 for 15 to 17 minutes. After baking was done, I poured marinade into small saucepan on low/medium to make a reduction (thicker sauce). Meanwhile, set oven to broil and broil fish for 5 minutes or so. Once done, carefully remove and place on plate, pour a teaspoon of marinade reduction on top of salmon with rice and veggie. Yum!!Reply
FIVE BIG STARS, Miss Annie! Here is a real winner. My husband is a salmon fisherman and brings home a lot of fish, so we are always looking for new salmon recipes. This one is going to the top of the pile. Extremely easy, cooked up beautifully on the grill and actually looked just like the photo! Changes: doubled recipe, left out lemongrass (didn't have) and marinated a lot longer as we like pretty heavily spiced foods. Six hours in the marinade and it was spectacular. Will make often. THANKS!2Reply
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