Marinated Salmon

This is a quick-prep dish; mix the marinade first and add the fish, and by the time you fire up the broiler the salmon will be ready to cook. If you place the salmon pieces under the flame with their skin side down, you don't even have to flip them ‑- and they'll be ready in no time. Rice and boiled vegetables go particularly well with this dish.

You just need the following:

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon chili-garlic sauce (or 1 clove minced garlic and a large pinch of red pepper flakes)
1 teaspoon sugar
1 tablespoon minced ginger (about a 1-inch piece)
1 1/2 teaspoons sesame seeds, white or black or a combination
1 1/4 pounds salmon filet, with skin, cut into 8 pieces
Vegetable oil

How to cook?

1. Combine all ingredients except salmon and vegetable oil in a bowl and mix well. Place salmon pieces in a large resealable plastic bag or glass mixing bowl and pour marinade over fish to cover. Be sure all pieces are coated.
2. Preheat broiler. While it's heating, remove broiler pan and brush the surface with a small amount of vegetable oil to prevent fish from sticking. When broiler is ready, remove salmon from marinade, reserving marinade for basting, and arrange salmon on broiler pan.
3. Place pan on the middle rack of the broiler, about 4 inches from the flame. Broil fish for 3 minutes. Pull rack out, baste fish with reserved marinade and put back under. Broil 2-4 more minutes, or until top of fish begins to brown and fish is slightly firm, not wobbly, when pressed with a finger. (You really want a bit of color on the fish, especially around the edges, so if it's not browning, try raising the rack to its highest point for the last minute of cooking. Just be sure to watch the fish carefully so it doesn't burn!)
4. Serve with rice and vegetable.


Yum…yum…yum…its really good!
Note, in warm weather especially now, grilling is best for this recipe.