Try this Toasted Sesame Ginger Salmon recipe, or contribute your own.
- Carbohydrate 29.4370250300088 g
- Cholesterol 88.45051215 mg
- Fat 23.014101319076 g
- Fiber 1.97268750274671 g
- Protein 37.2383507231884 g
- Saturated Fat 3.36930203877455 g
- Serving Size 1 1 Serving (348g)
- Sodium 126.691332980876 mg
- Sugar 27.4643375272621 g
- Trans Fat 1.83751269099682 g
- Calories 469 calories
Step-by-step
- Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
- In a small bowl combine olive oil, sesame oil, rice vinegar, brown sugar, soy sauce, and ginger. Whisk well. Transfer 1 tablespoon of the liquid to a small jar (for the glaze) and set aside. To the remaining liquid, add garlic and whisk again. Pour liquid in a dish or plastic bag. Add salmon, making sure it is covered in marinade, and refrigerate for 30 minutes.
- Meanwhile, to make the glaze, add honey to the 1 tablespoon of reserved marinade. Shake or whisk well to evenly combine.
- Preheat the broiler in your oven.
- Place salmon directly on the prepared wire rack. Sprinkle with a little bit of salt and pepper. Place the baking sheet directly under the broiler. Cook for 10-12 minutes (depending on the salmon’s thickness) until opaque and easily flakable with a fork. In the last minute of cooking, sprinkle the surface of the salmon with sesame seeds. (The seeds will toast under the broiler.)
- Remove salmon and drizzle with the glaze and the green onions. Serve immediately.
Swapping jarred minced garlic for fresh cloves alters the pungency of the marinade entirely because commercial preserves contain acid stabilizers that dull allicin development. Raw garlic packs a sharp sulfurous bite that mellows significantly when exposed to the high heat of a broiler for ten to twelve minutes, whereas pre-minced jarred alternatives often taste flat and slightly metallic from chemical preservatives. Grating fresh ginger root on a microplane releases aromatic juices containing zingerone, a compound completely absent in dried ground ginger powder. When combining these aromatics with olive oil, toasted sesame oil, and rice vinegar, ensure the sesame oil is truly toasted; unrefined or light sesame oils lack the deep, nutty phenolic compounds required to anchor the soy and brown sugar glaze. Because high-sugar marinades burn easily under direct radiant heat, utilizing an aluminum-foil-lined baking sheet fitted with an elevated wire rack keeps the fish out of accumulated dripping pools and prevents premature carbonization.
Monitoring doneness accurately relies on visual and physical feedback instead of a digital probe, specifically looking for the flesh to turn fully opaque and separate cleanly along its natural protein flakes when nudged with a metal fork. If the center still resists separation or looks translucent pink, return the rack to the broiler for another sixty seconds, keeping a close eye on the white sesame seeds sprinkled during the final minute so they toast rather than burn. Resting the fish for three to five minutes off the heat allows the internal temperature to equalize gently before the honey-based glaze and raw green onions are applied. Drizzle the reserved glaze immediately before plating to maintain a glossy, viscous contrast against the flaky, warm salmon underneath.
