The original reciped called for cilantro garnish, which didn't really work IMHO.
Ingredients
4 (6 oz.) portions sockeye salmon or coho salmon
Neutral oil or cooking spray
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon apple cider vinegar or rice vinegar
3 garlic cloves, minced
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon black pepper
sesame seeds
Method
- Arrange an oven rack to be 4 to 6 inches from the broiler element, then preheat broiler to highest setting.
- Meanwhile, line a rimmed baking sheet with foil, turning foil up at the edges to catch any sauce. Lightly grease foil with oil or cooking spray.
- In a large bowl, combine soy sauce, vinegar, honey, garlic, ground ginger, salt and pepper. Stir until honey fully dissolves.
- Use a clean tea towel or paper towel to pat salmon fillets dry. Then, add salmon to honey glaze mixture in bowl and turn to coat.
- Arrange salmon skin-side down on baking sheet and drizzle remaining marinade on top. Place on top rack in oven then broil until center of fillets register at 120F at thickest part for medium-rare doneness, about 4 to 6 minutes depending on thickness of fillets. Add a minute or two of cook time as needed until fillets reach desired doneness. Keep an eye on the salmon as it broils — if sauce begins to burn, move salmon to a lower rack or away from broiler element until cooked to desired doneness.
- Remove from heat and let rest 3 to 5 minutes. Top with remaining sauce from the pan and sesame seeds. Enjoy immediately.
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