We had guests coming for dinner a few weeks back, but I spent the whole day at a volleyball tournament; so I needed to make something I could throw together in a flash when I got home. This dish was perfect, especially since I made the marinade in advance. After carmelizing the salmon on the stove, Stephan took it outside and grilled it on a well-soaked cedar plank (my favorite way to prepare salmon). You could also throw it in a 350°F oven after searing it. I served it with roasted sweet potatoes and onions, sautéed broccoli with garlic and a salad. One guest requested the salmon recipe, so I'm guessing it was a hit.
Makes 2-3 Servings
- 1 lb. salmon filet
- 3 garlic clove, pressed
- 1/2 teaspoons grated fresh ginger
- 1 teaspoon miso paste
- 6 tablespoons honey
- 4 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 2 chopped scallions
- Salt to taste
- Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
- Place marinade and salmon in a Ziplock bag and refrigerate for at least 30 minutes or overnight.
- Soak cedar plank in water for at least an hour before ready to grill. Place a heavy weight on it so it remains submerged in water.
- Turn grill on high. When heated, place cedar plank on grill rack and allow it to preheat for about 5 minutes (or until it begins to crackle and smoke).
- Meanwhile, preheat oil in a heavy pan (preferably a cast iron one). Once pan begins to smoke, remove salmon from the marinade (which you'll want to save) and sear the top of the salmon for about 1 minute or until you have a nice crust.
- Transfer salmon (skin-side down) to cedar plank on the grill and cook for 8-10 minutes, depending on the thickness of the fish.
- While salmon is grilling, pour the remaining marinade in a pot and bring to a boil. Simmer for about 5 minutes.
- Serve salmon with sauce and scallions.