This easy, Asian-inspired sesame-soy salmon is the perfect choice for dinner on busy weeknights.
1/3 cup light brown sugar
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 (6-ounce) salmon fillets
1 teaspoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 tablespoons chopped fresh chives
How to Make It
Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.
Wine note: Amy Arrington, from Southern Wine and Spirits in Charleston, South Carolina, suggests wine options to serve with this meal: âÂ€ÂœFranciscan Chardonnay, with its ripe fruitiness, full body, and creamy texture, pairs nicely with the salmon—it can stand up to salmon's substantial taste but has enough acidity for contrast. Esser Vineyard's food-friendly Pinot Noir makes a tasty complement to the fish's richness, and its low tannins don't interfere with salmon's beautiful flavors.
I have made this twice recently because it is so good but once I poured on top of salmon and let it sit like that for about a half hour and second time I put salmon in a baggie with marinade for about an hour.....the first way tasted much better....just need a short time for it to flavor salmon esp if you buy the good stuff.......too much is too much (and I like marinades usually).....I too put in fresh ginger and garlic.....and less brown sugar second time.....I know just how to do it now!!
My husband caught the salmon yesterday morning during his fishing trip to Lake Ontario. Needless to say if it was any fresher, I would of had to slap it! So, I looked for a very tasty way to cook it. This recipe is excellent! I took "EatMeCake's" advice and added the ginger paste and garlic and I am glad I did. (Thank you very much!) Only change I made was I used low sodium soy sauce. Too easy for me to retain water and it's an easy change. Also, I had the time so I let it marinade for a couple of hours. I dare say I shall have this recipe again soon as I have a few pounds of salmon in the freezer! (not to worry, I have other recipes!)
Followed another reviewer's advice and added ginger paste and minced garlic. Put the sesame oil in the marinade, then grilled it. Boiled leftover marinade to reduce it, and served it with the fish. Couldn't really taste the chives. Served with mashed cauliflower and red skins. Hubby said he could eat it every week. This one is a keeper.
Delicious and easy. I suggest pouring the sauce in a plastic baggie with the salmon for 10-15 minutes before cooking. I baked the filets in the oven for 10 minutes instead of cooking in a pan and it was perfect!
Delicious! Next time I might cut back on the sugar but just a tidge because I liked the sweetness of the sauce just wanted a tiny bit more salty flavor to come through. Otherwise this meal came together in 30 minutes and it was so easy! I served it with some roasted broccoli and the garlic ginger rice from this website - light and perfect!
This recipe is really good, but do yourself a huge favor and add TWO things! 1 teaspoon of ginger paste, and 1-2 freshly chopped cloves of garlic. It makes this four star recipe into 5 stars TRUST ME. I was making this and realized the brown sugar/soy sauce mix was wayyy too sweet! it was sickeningly sweet. so i added the ginger paste/garlic and it cut the sweetness in half and gave it an amazing smell. I made one salmon fillet as the recipe said, and I made the other fillet with the garlic and ginger. The garlic and ginger one was 100 times better! My mother agreed. If you're feeling extra daring, add some green chile for a spicy kick. Awesome recipe, try it out!
I've made this several times over the past year, and my family absolutely loves it! Last night, they fought over the last piece! I prepare it exactly(I use Splenda brown sugar because I am diabetic). I have made salmon all sorts of ways, but this one is always the one they ask for. It's easy to make any night of the week. I serve it usually with a green vegetable and wild rice-last night it was sweet potato and green beans. We could easily eat this once a week and never get tired of it!