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Prep time
1 hour 5 minutes
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Cook time
9 minutes
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Serves
4
Author Notes
Salmon is a delicious fish cooked almost any way, but this marinade adds such a nice touch to the dish. A little tangy, a little sweet, a little salty... Mmmm good! —Nelson Cardoso
Ingredients
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2 pounds
salmon fillet with skin on, cut into 4 equal portions
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2 tablespoons
freshly squeezed lime juice (about 1 lime)
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2 tablespoons
honey
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1 tablespoon
brown sugar
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1 teaspoon
dijon mustard
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2 tablespoons
soy sauce
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2
cloves garlic, minced
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1 teaspoon
fresh ginger, peeled and finely grated
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1/2 teaspoon
course sea salt
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1 teaspoon
freshly ground black pepper
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2
green onion (scallions) stalks
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1 tablespoon
tbsp vegetable oil
Directions
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In a small bowl, whisk together the lime juice, honey, brown sugar, dijon mustard, soy sauce, garlic, ginger, salt and pepper until well combined.
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Cut the salmon fillet into portions and place them in one layer inside a freezer bag.
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Pour the marinade into the bag and seal while keeping out most of the air.
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Massage the marinade around until it coats all the salmon pieces.
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Place the bag in the fridge with all the pieces still flat and in one layer.
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Marinate for one our. Don't leave the fish in the marinade much longer, as the citrus will start to slowly cook the fish.
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Pour the vegetable oil into a heavy stainless (see notes below) or non-stick pan and heat on medium high.
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Once the oil looks like it's about to start smoking, carefully place the salmon portions in the pan, skin side facing up. Note: make sure to place the pieces down and away from you to avoid burning yourself.
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Let the fish cook for about 3 to 4 minutes or until the fish side is nicely seared and caramelized. Use a spatula to lift the fish a little to see the colour.
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With a spatula, turn the pieces over gently to avoid breaking the fish.
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Let the fish cook on the skin side for another 5 minutes or until the fish starts to flake.
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Plate the salmon pieces and top with the chopped green onion (scallions).
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Serve the fish hot with a favourite side. Enjoy!
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