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Weather: 31 degrees, clear and dark
What I’m listening to: Michael Buble, Christmas
We were salmon-lovers long before we moved to Alaska, but there’s nothing like having it wild and fresh. We live in a salmon-fishing community and are surrounded by friends in the commercial salmon fishing industry. My husband had the privilege of joining some of our local fishing crews for a few days over the summer and experiencing our rich Alaskan fishing culture firsthand. What a tremendous blessing.
This is my default salmon recipe I’ve been making for years, since our days in San Diego. Whip up a quick marinade, steam some rice, and pretty soon you have a healthy and sumptuous salmon dinner on the table. I’ve served this to company many times and anyone who likes Asian flavors and salmon loves this dish. I’ve included grilling and broiler instructions so you can prepare this any time of year.
Ingredients
- 4-6 salmon filets (I used Sockeye), pin-bones removed
- 1/2c soy sauce
- 1/2c brown sugar
- 1 clove garlic, minced
- 1/4t ginger
- 1/2t sesame seeds (optional)
- lemon wedges, for garnish
Instructions
- Whisk marinade ingredients in a bowl until sugar is mostly dissolved. Place salmon filets into a large ziplock bag and pour marinade over top. Seal bag and allow to sit in marinade for 10-20 minutes.
- Heat an indoor grill pan over medium heat. Reserving the marinade, grill fillets on both sides until nice grill marks are achieved and salmon is cooked to medium/medium-well. Skin can be easily removed after grilling. [Or see notes for broiler instructions]
- Heat reserved marinade in a small saucepan on the stove until it comes to a simmer. Spoon sauce over salmon and rice. Garnish with lemon wedges.
Notes
Don't have an indoor grill pan? Use your broiler: Preheat broiler to high. Line a baking sheet with foil and spray with cooking spray. Place marinated filets on prepared baking sheet, reserving marinade. Broil, watching carefully, 5-7 minutes, depending on thickness of filets. Salmon will begin to brown and caramelize on top. Be careful not to overcook.
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[...] To view further information about this recipe, please visit Alaska from Scratch. [...]
[...] eat salmon since we are blessed to have so much of it here on the Kenai Peninsula. We often eat it grilled, broiled, pan-fried, smoked, in pasta, or as burgers. This recipe immediately caught my attention [...]