I’m so excited about this recipe! I made it for my husband on Valentine’s Day and it was so yummy. I didn’t even mean to make it this delicious. Some kind of magic just happened once I started cooking.
My husbands favorite dinner of all time is salmon with twice baked potatoes. So since babysitting wasn’t in the cards for us this year on V-day, a favorite home cooked meal and a nice bottle of wine was a must. I normally grill my salmon but it was pouring rain outside and a hungry voice inside kept whispering “broil it”.
I had a vague idea of what I wanted. Something sweet, something savory, something glaze-y, something you would pay $35 for at Nobu in Waikiki with no fighting, tattling children nearby. I got 3 out of 4.
You’re going to start by mincing the garlic, ginger and onion.
Then you are going to lightly sauté these aromatics in butter over medium low heat for 1-2 minutes.
When you add the brown sugar, well, that’s when the magic begins. A lot of great things come from cooking sugar and butter together. Mainly caramel. Your going to keep cooking over a gentle heat until all the brown sugar is dissolved and it’s thick and bubbly and looks like this. Ah yeah.
Then turn off the heat and add the soy sauce a little at a time. Be careful and stir because you don’t want it to bubble over all crazy and make a huge mess on your stove.
You should have a nice glaze for your salmon cooling on the stove by now, and you should be feeling like a total kitchen rock star.
Turn on your broiler. The secret with broiling fish is to put the rack in the middle of the oven so your dinner doesn’t go up in flames.
Spray your sheet pan with nonstick spray. I once tried to do this with parchment paper and set my smoke alarm off. So Pam is a better option for me. Lay out your salmon fillets and brush with the magic glaze.
Into the oven they go. It’s going to cook quick, probably under 5 minutes depending on the size and thickness of your fillets. So stay nearby and keep a close eye on your salmon. You are going to have to use your kitchen intuition a bit to gage when it is done. The goal is to caramelize the top while keeping the inside moist.
I hope you love it!
ginger, 1 inch peeled
garlic, 1 clove
onion, 1 thin slice (about a TB after it’s finely diced)
4 TB butter
5 TB brown sugar
2 TB soy sauce
4 fillets of salmon, mine were about 4-5oz each
cilantro or chives to garnish