Recipe by Chef John
"This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish."
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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!
Pretty good but its the typical sauce for salmon found on this website but with the addition of hot chile paste. Don't get me wrong, it's good and worth a try.
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!!!
This was THE BEST salmon I've ever had. I used Sriracha chili sauce and it was VERY SPICY, but delicious. I also baked my salmon at 450 for about 20-25 minutes (it was frozen) and added a little honey to the sauce. Served with fried rice, sugar snap peas, and the Japanese zucchini and onions recipe found on this site. Gourmet quality meal!
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.
This is the first time I write a review although I have found hundreds of fantastic recipes on this site. This was the fastest easiest most delicious one yet and I had all ingredients on hand and did it according to the chef . A gem of a recipe.
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.
* 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: 377
** Calories from Fat: 123
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