Ginger Garlic Salmon
A staple from my childhood thanks to my Japanese relatives. This recipe results in bold flavors, and makes any salmon fillet a special event!
Equipment
- Mixing bowl
- Cutting board
- Knife
- Teaspoon
- Grater or microplane
- Tin foil
- Sheet pan
- Large sauce pan
- Measuring Spoons
Ingredients
- 3 tbsp Shoyu
- 1 tbsp Aji-Mirin
- 2 tbsp Sesame Oil
- 1 pound Fresh Salmon Filets approx. 2 filets
- 2-3 tbsp Fresh Ginger Root to taste
- 2-3 stalks Green Onion to taste
- 2-3 individual Fresh Garlic Cloves to taste
- 1 tsp Salt to taste
- 2 tsp Olive Oil
Instructions
- Pre-heat oven to 425 degrees.
- While oven heats, place salmon fillets on a foil-lined cooking sheet. Pat fillets with paper towel to remove excess moisture. Coat top of each fillet with 1 tsp olive oil and use fingers to evenly distribute oil over salmon.
- Once oven is preheated, cover fillets with foil and bake 13-15 minutes.
- While the oven preheats and salmon bakes, prepare sauce.
- Peel fresh ginger root with the edge of a teaspoon.
- Grate ginger using microplane or grater and set aside.
- Peel and finely chop garlic cloves and set aside.
- Finely chop 2-3 green onion and set aside.
- Mix Shoyu and Aji-Mirin in a mixing bowl. If more sauce is needed, increase amount but keep ratio.
- Add garlic and ginger to the sauce mixture and stir and set aside.
- Heat sesame oil in a large saucepan on stovetop until it starts to slightly smoke. Do not overheat, as it will burn.
- Turn off heat and carefully add the shoyu, aji-mirin, garlic, ginger mixture to the hot sesame oil pan. It will splatter, so please be careful. Using an oversized saucepan with high sides will reduce the potential for spattering on stovetop.
- Stir until ingredients are well mixed.
- One salmon fillets are thoroughly cooked and plated, add sauce to the top of each fillet.
- Sprinkle the salmon fillets with chopped green onion to taste.
- Enjoy!