Ginger-Glazed Salmon

2h
Prep Time
15m
Cook Time
2h 15m
Ready In


"Marinated in a soy-ginger vinaigrette this salmon has a mild Asian taste (we keep things mild so the entire family can enjoy it). You can punch up the flavor with additional garlic or ginger - or maybe some Asian chili sauce. While we love it on the grill, I've also prepared it in the oven. This is from Joe Famularo's "The Joy of Grilling"."

Original is 6 servings

Nutritional

  • Serving Size: 1 (194.6 g)
  • Calories 293.7
  • Total Fat - 15 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 100.1 mg
  • Sodium - 738.3 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.6 g
  • Protein - 34.7 g
  • Calcium - 33.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

For even cooking, choose salmon fillets that are similar in size and thickness. We like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.

Step 2

In a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved. Stir in ginger and garlic.

Step 3

Place salmon in a glass casserole or plastic, resealable bag. Pour marinade evenly over each piece of salmon.

Step 4

Marinate in the refrigerator for 2 hours or at room temperature for 30 minutes. (If marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.)

Step 5

Remove the salmon from the marinade and transfer to a plate.

Step 6

Pour marinade in a saucepan and reheat to boiling.

Step 7

Lightly brush oil on both sides of each piece of fish.

Step 8

Grill fish flesh side down first, about 6 minutes, basting with marinade.

Step 9

Turn and grill skin side, basting again.

Step 10

Fish that is 1-inch thick should only take 10-12 minutes to cook. Check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet. If it is opaque white and the fork meets no resistance then it is fully cooked.

Tips


No special items needed.

2 Reviews

Joni

We eat fish quite often and this looked so yummy I couldn't pass it up. I fed 4 hungry souls and we ate every last drop! It was so delicious. We loved the ginger and I upped the garlic just a tad, cause we love our garlic. We agree to one thing, 5 ***** all the way!

5.0

review by:
(16 Feb 2014)

Mikekey

Great recipe. I made as written, except, being winter, I broiled in the oven. I am going to try some chili sauce in it next time, as suggested in description.

5.0

review by:
(30 Dec 2013)

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