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.
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.