"This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish." — Chef John
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4 (8 ounce)
fresh salmon fillets
salt to taste
seasoned rice vinegar
hot chile paste (such as sambal oelek)
finely grated fresh ginger
chopped fresh basil
OMG!!! Soooo yummy! I have to tell you that I did not use all the ginger or all the chile paste it called for---maybe only half of each---and even then I thought it was going to be so spicy that I couldn't serve it! And I even added a little bit more water to the pan before it was reduced. But I was so wrong! I kept going back to put a little bit more on my fish. Of course, it doesn't hurt that Costco just got in their Wild Fresh Copper River Salmon at a paltry $9.99 per pound! I grilled up a little less than a pound for the two of us, and we ate it all. I went easy on the sauce for my hubby, but I added a whole bunch more for myself--kept going back for more. I just may have to go get more salmon because I'm not done eating this stuff! EDIT: I sauteed pounded down boneless skinless breasts in olive oil with a little butter and made this sauce for it. At the very end of the sauce, I put in about a teaspoon of butter to swirl around. We literally licked our plates! So very very yummy! Talk about an easy meal to fix!
Very yummy. I made mistake of using cider vinegar which is lot sourer, even diluted with apple juice. would work lot better with rice wine vinegar which I will use next time but still was delicious. I had with rice and a side salad. I cooked my salmon on a cast iron pan pre heated in the oven.
This was amazing. I baked the salmon since I dont have the grill and I didnt have soy sauce either but the glaze came out delicious.
I made mashed potatoes from scratch and steemed asparagus topped with salt and pepper.
It was delicious!!!
Delicious! I cooked the salmon in the oven and followed the recipe for the sauce to the letter. It was so good that my husband told me he would wash the dishes, even though he worked overtime. I know it's just so he can sneak more of the salmon and the wonderful sauce! I imagine that grilled salmon is even better. I will definitely make this again.
What a fantastic marinade for quality wild fresh caught salmon. We didn't want to use anything that would over power the great taste of our fish. This was just the right marinade. I used the sambal oelek chili paste, it is a regular in our household. I did cut the ginger down, just our preference. We will be using this marinade often, so great tasting.
Made the glaze exactly as written, but I put the salmon in the oven. The spicy sweet flavor of the glaze is a fabulous accompaniment to the salmon. I did let the glaze reduce more than 2 minutes--more like 5 or 6. We loved this, and I will make again. Thanks for the idea!
This was so good! I eyeballed all the measurements for the sauce (except with the vinegar) and added more chili paste. I cooked the sauce about 5 minutes longer as well to let it thicken. I made it in the oven since I dont have a grill, adding a few spoonfuls of the sauce (uncooked) about half way through and the rest when it was done. This one is going in my recipe box.
Oh my gosh, this is just so yummy. I did not have the hot chilli paste so substituted it with Red Hot chilli sweet and sour sauce, other than that I made it exactly to the recipe. I have added this to my recipe box and it will definitely become my favourite. Thank you Chef John :)
* Percent Daily Values are based on a 2,000 calorie diet.
Fast Salmon with a Ginger Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
See how to make a quick glaze for grilled or broiled salmon.
See how to make a simple springtime pasta with salmon.
See a quick, high-heat, pan-searing method for cooking salmon on the grill.