This recipe for Asian grilled salmon was shared with us by my friend Janelle, who used to run a blog called Talk of Tomatoes. Janelle tends to be frugal, but she said this recipe was worth the expense of some rather pricey salmon steaks she splurged on. It’s sweet, salty, umami flavor pairs well with simple sides, like rice and broccoli or bok choy. And it’s very easy to make with only a few minutes of hands-on prep time. But you might want to plan ahead, since the fish should marinate for at least a couple of hours.
Special Diet Notes: Asian Grilled Salmon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.
- ¼ cup soy sauce or wheat-free tamari (for gluten-free)
- 3 tablespoons maple syrup
- 3 tablespoons sesame oil
- 4 (8-ounce) salmon steaks, 1 inch thick
- 1 (2-inch) piece fresh ginger, peeled and minced
- 4 to 5 garlic cloves, minced
- Sliced scallions or sesame seeds, for garnish (optional)
- In a shallow dish, whisk together the soy sauce, maple syrup, and sesame oil. Add the steaks in a single layer, and turn to coat with the marinade.
- In a small bowl, stir together the ginger and garlic, then rub the mince on both sides of the salmon steaks.
- Cover and refrigerate the salmon for 2 hours, turning occasionally.
- Pour the salmon marinade into a small saucepan, and bring to a boil. Boil for around 3 minutes, or until syrupy.
- Preheat your grill to medium-high heat. Cook the steaks for 4 to 6 minutes per side.
- Plate the fish, and pour the marinade over top. Garnish with scallions or sesame seeds, if desired.