I love living in the Northwest. The scenery is gorgeous, and we have amazing coffee, chocolate, beer, wine, produce, and seafood wherever we look. This salmon is an extremely easy to put together, provided that you have some Japanese pantry items like I do. This is inspired by the way my friend Emily threw some of these delicious ingredients together when we were both first year teachers, trying to to keep those junior high kids from eating us alive. You can cook it under the broiler or on the grill, and I love to serve it with rice and broccoli or a simply sauteed green.
The quantities really depend on the size of the salmon, so mix the sauce together first, tasting frequently, and adjust amounts as necessary. You’ll need enough sauce to coat the fish well as you pour it over – there should be some remaining sauce around the fish so it cooks in it as well.
- 1 side of salmon
- 1 large shallot, thinly sliced
- 1 clove garlic, finely minced
- ½ teaspoon grated ginger
- Soy Sauce
- Brown Sugar
Preheat grill or broiler (if you’re in a rush, otherwise do this while you let the salmon marinate for a bit).
Lay the salmon, skin side down, on a heavy duty sheet of foil placed on a baking sheet and spray with non-stick spray (I usually use a big piece that is folded in half so it’s a double layer). Sprinkle with salt and pepper, then lay the slices shallot on top.
In a bowl or measuring cup, whisk together the soy sauce (start with about a quarter cup and go from there), garlic, ginger, sake, mirin, and brown sugar (it would also be great to add a squeeze of lime or lemon juice here, if you’ve got some citrus lying around, waiting to be used, or even a little rice vinegar). Taste and adjust seasonings as needed.
Bring up the corners of the foil so the sauce will be contained around the salmon, and then pour it over. I like to leave it to marinate for 30 minutes or an hour, so if you’ve got the time, go ahead. Otherwise, close the packet completely and cook under the broiler or on the grill until done to your liking (depending on the thickness of your salmon, I’d start checking after 8 or 10 minutes). I like to open the packet for the last few minutes so the sauce can reduce a little.