I absolutely love a fresh piece of wild caught salmon. If I haven’t said it before, I never buy farm raised fish, no matter the cost. If wild is too expensive I buy something else. I tried this recipe the other night because I didn’t feel like getting the grill going. It is simple and incredibly delicious. I found the recipe on Food & Wine’s website and added minced garlic.
Picture above from our fabulous trip to Italy in 2018.
- 1/4 cup soy sauce
- 1 tsp finely grated fresh ginger
- 2-3 garlic cloves, minced (my add on)
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 tsp extra-virgin olive oil
- Four 6 ounce skinless salmon fillets (I left the skin on my fillet)
- Fresh ground pepper
- Cilantro leaves, for garnish
Preheat the oven to 350 degrees. In a small saucepan, combine the soy sauce, ginger and garlic and bring to a simmer. Remove from heat and stir in the honey and mustard.
Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skin side up. Cook over high heat until golden and crusty (2-3 minutes). Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake for 5 minutes. Garnish with cilantro and serve.