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.
This looks crazy delicious! I love the color of the glaze against the color of the salmon. It’s pretty too.
Salmon recipes are my favourite. Looks delicious as always!
Oooh this looks good. I always get in a rut with salmon and make it the same way over and over again. This looks like a great change-up!
very pretty
Sounds yummy. I’m gonna do a sous-vide version of this. Do you know why there is red wine in this rather than white wine or sake? With sake instead of red wine it’f be teriyaki enriched with garlic, lime and ginger.
I based it on a recipe from epicurious that had red wine, but I changed it a bit and upped the ginger. I actually think the red wine worked really well and gave it great flavor.
I finally made it, with red wine, and it was awesome! Thanks for the inspiration!
http://stefangourmet.com/2012/10/08/mms-ginger-glazed-salmon/
So glad you liked it!
LOVE this. It’s always hard for me to figure out what to do with fish but I love the ginger & soy combination with salmon
Yum! Always looking for new salmon recipes. This one looks good!
The dish looks just stunning & I know these flavoures realy work together!
A real delight!
We make so much salmon that I am going to have to give this a try.
I found this recipe on Food 52. I made it last week and it was absolutely delicious. My husband and I both loved it. I didn’t have mirin on hand, so I used sake and an extra tablespoon of brown sugar. Great results!
Thanks! Glad you liked it and thanks for coming over to M&M!