The best situation is when you can whip together a meal in 30 minutes and have it blow the socks off of all your guests. This is that meal.
The best situation is when you can whip together a meal in 30 minutes and have it blow the socks off of all your guests. This is that meal.—Vicky | Things I Made Today
Food52 Review: This recipe had me rooting for it: I had most of the ingredients already at home, and while I usually add in a generous margin to “recipe time,” 30 minutes from start to finish for this salmon seemed absolutely fool proof! (It was.) Don’t overthink the straightforward sauce! Busy wondering if some citrus was needed, I swapped peanut for canola oil, and lined my baking dish with parchment (my go-to default), which may have cost me some “sizzle.” The lively ginger and scallion based sauce was perfect with the salmon and didn’t need anything else. There were no leftovers. —Kristen Hall
pound salmon fillet
teaspoon olive oil
Salt and freshly ground black pepper to taste
3 to 4
tablespoons ginger, minced
tablespoons soy sauce
cup canola oil
Splash of fish sauce
- Preheat oven to 425° F.
- In a baking dish, rub salmon with olive oil, salt and pepper. Bake for 20 to 25 minutes, until center is just barely pink.
- Meanwhile, combine scallions, ginger, soy sauce, canola oil, sherry, and fish sauce in a small bowl. Whisk together. When salmon is done, pull out of oven and immediately pour sauce over, letting it sizzle.
- Serve with any vegetables. I pan-roasted some Brussels sprouts with salt, pepper, and splash of balsamic.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Salmon
- This recipe was entered in the contest for Your Best Recipe with Scallions