I think this may be my favorite salmon recipe. It’s certainly one of the most memorable ones, and I’m already craving it again. The ginger and sweet glaze is such a perfect complement to the salmon, and it’s surprisingly easy. Roasting it at a low temperature keeps the fat from rendering out of the fish, so the fish stays moist and succulent.
The one thing I will stress though, is get the best fish you can find. That goes for all fish. You will notice the difference if you go out of your way to find a fishmonger. I will always choose a cheaper variety of fish from a reputable fish store over a more luxurious fish from a grocery store. In a recipe like this, where I recommend cooking the fish to medium rare, it makes a big difference.
Ginger Glazed Salmon
1 pound salmon (preferably wild, but whatever looks freshest)
4″ piece of ginger, grated
1 garlic clove, grated
1/4 cup low sodium soy sauce
1/2 cup red wine
1/4 cup mirin
2 tablespoons brown sugar
juice of 1/2 lime
1 tablespoon olive oil
1 scallion, sliced for garnish
Combine the soy sauce, red wine, mirin, brown sugar, garlic and 3/4 of the ginger in a sauce pan. Cook for 10 minutes, until it reduces by half. Remove from heat and add the remaining ginger and the lime juice. Let cool.
Rub the bottom of a baking dish with the olive oil and place the salmon in it, skin side down. Spoon a tablespoon of the glaze over the fish and wait 5 minutes. Spoon another tablespoon of the glaze over the fish.
Bake for 10 minutes at 250 degrees. Spoon another tablespoon of glaze over the fish and return to the oven for another 10 minutes. Continue to do this until the fish is cooked to medium rare (gives a little more resistance when you push it). Garnish with the scallion and serve.