Grilled Salmon With Ginger & Oyster Sauce & Honey Glaze

Sweet, savory and grill to perfection this easy recipe puts a whole fillet of salmon on the table in less than 30 minutes. Full recipe:

Course Entree, Main Course

Cuisine Asian fusion, World fusion

Keyword broiled salmon, fish fillet, pescetarian, seafood

seafood fillet, salmon

fish fillet

Prep Time 10

Cook Time 9

Pre-heat broiler 6

Total Time 25

Servings people

Calories 361kcal

Author Dr. Wendy Dearborne

Equipment

Broiler
Cookie sheet
Pastry brush

Ingredients

Glaze

1 tbsp honey
1 tbsp vegetarian oyster sauce or mushroom soy sauce

Salmon Rub

3 lb fillet salmon, scaled rinsed and patted dry
2-3 tsp chili oil
1-3 tsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1-2 tsp ginger powder
1 tsp garlic granules
1 tsp onion powder
1 green onion chopped
1 lemon sliced for garnish

Instructions

Broiler

Turn the broiler to high.

Glaze

Mix all the glaze ingredients together and set aside.

Salmon Rub

Spread 1/4 tsp of chili oil on the cookie sheet where salmon is going to be placed.
Place the salmon on the cookie sheet, skin side down.
Spread the remaining chili oil over the salmon and rub into the fillet.
Evenly distribute the soy sauce by gently rubbing it into the fillet a little at a time.
Over the entire fillet sprinkle with salt, pepper, garlic granules, ginger and onion powder. Gently rub the spices into the Salmon.

Cooking

Place the salmon under the broiler approximately 6 inches away from the heating element, and allow to cook for 7-9 minutes.
Remove salmon and basted liberally with the prepared glaze
Turn the broiler off and put the salmon back under the broiler for 90 seconds. Watch carefully to ensure the honey in the glaze doesn't burn. The salmon will be a deep golden brown, with some areas of charring. That is perfect.
Garnish with spring onions and lemon. Allow to rest uncovered for 2-3 minutes. Serve with rice, pasta, salad, potatoes, couscous, zucchini noodles etc.

Video

Notes

This is one of my signature dishes. The recipe is easy, quick and loaded with flavor. If you have unexpected guests, or you aren't in the mood to cook, but want something nutritious and delicious try this. You can have dinner on the table in less than 30 minutes.

One of the keys to successfully cooking fish is

not to over cook it
cook from cold
allow residual heat to be part of the process
select the correct type of fish for the dish
cooking on-the-bone, not filleted, offers a wider range of cooking styles
select the correct seasoning for the type of fish and preparation
sometime less is more; select the right amount of seasonings

Broiler

Don't place the fish to close to the heating element or the fish will burn. If you are unsure move the cookie sheet to the middle of the oven and broil from there. This will extend your cooking time. Once again, it's important to watch this closely as it can go from golden to charred in seconds.

Residual heat from the element is enough to caramelize the glaze. Once again, it's important to watch this step closely, as it can go from golden to charred in seconds.

The further your salmon is from the element, is the longer both the cooking and glazing times will be.

Preheating

It's important to turn your broiler on and preheat it. Personally, once heated, I leave the broiler on for an additional 5 minutes before broiling the salmon.

Substitutions

You can use regular cooking oil in place of chili oil. Teriyaki sauce in place of oyster sauce. Maple syrup or apricot jam in place of honey.

Nutrition