“The bright zinginess of ginger is delicious in this marinade!” says Molly.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for the skillet
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon pure maple syrup
- 1 tablespoon Chinese mustard
- 1 tablespoon Sriracha
- 2 cloves garlic, minced
- 4 6- to 7-ounce skin-on salmon fillets
- 1 bunch scallions, chopped
- Sesame seeds, for topping
Instructions
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, 5 minutes, lowering the heat if the glaze starts to get too dark in the pan. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, 3 to 4 more minutes. Transfer to a platter and top with the chopped scallions and sesame seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1038 |
| Total Fat | 74 g |
| Saturated Fat | 15 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 83 g |
| Cholesterol | 218 mg |
| Sodium | 1035 mg |
Reviews
This was delicious. As I didn’t have Chinese mustard, I added some hot horseradish with a sweet mustard. I tossed butternut squash cubes, broccoli florets and onion wedges in a third of the marinade and roasted them on a sheet pan drizzled with maple syrup to accompany the salmon.
This was excellent. I am not a salmon fan, but this turned out great. Moist and delicious. I also made extra marinade and let the salmon marinate for a few hours. I think this marinade will be excellent for wings and pork chops as well
Always looking for new ways to cook salmon and this is a keeper!my wife is not a big fish eater but she requests this recipe. I prefer to use a large piece of salmon skin on, marinade it in a marinade container so I can flip it periodically and then grill it.
Fast, easy and super flavorful! I,m making this for company tonight and can’t wait!!!
Delicious! I baked mine in my NuWave oven on the 1 inch rack for 12 minutes. Perfect!
I do not like salmon. But I am trying to train myself to like it because it’s so good for you. This recipe is amazing. I marinaded mine for 2-3 hours instead of the suggested 30 minutes so the flavor would really seep in. The marinade isn’t very acidic so the fish can handle it. Between that and the basting while grilling… it was incredible. I enjoyed every bite. Highly recommend. I’ll be making this one A LOT!
Delicious and super easy. I forgot to season the fish before putting it in the sauce to marinate. But it didn’t even need extra seasoning. It was perfect.
great