I’m a huge fan of salmon. Of all the seafood I’ve tried (which, at this point, is quite a lot) salmon has consistently been my favorite. Thankfully, it’s relatively easy to get my hands on, whether that be fresh skin-on cuts from the grocery store or frozen in bulk at Costco. While learning to cook, I’ve tried marinating and cooking it a few different ways, and most have turned out either ridiculously salty (almost inedibly so) or so bland the only thing left to do is dump hot sauce on the whole thing and call it a day. Last night, though, I may have actually found a decent formula! Thank fuck!
This recipe serves two!
Ingredients:
- 1.5 lbs salmon fillet, cut in half
- ¼ cup soy sauce
- ½ cup sweet chili sauce (see my recipe here!)
- ¼ olive oil
- 2 tbsp sesame oil
- 2 tbsp minced ginger
- 1 tsp white pepper
- 1 tsp garlic powder
Directions:
- In a large bowl or Tupperware with a lid, mix soy sauce, sweet chili sauce, olive oil, sesame oil, ginger, white pepper, and garlic powder until relatively blended.
- Add both salmon fillets next to one another (not stacked!) skin-side up, flesh-side down and wiggle until mostly submerged.
- Cover and store in your refrigerator for 1-2 hours. (Tip: never marinate fish longer than 4 hours! It turns out… yikes.)
- Heat a large skillet on medium-high. Drain marinade into the skillet first (so the fish does not stick to the pan) and add fillets skin-side down.
- When the sauce begins to boil (about 2 minutes), reduce heat to low/medium-low and cover. Cook for an additional 13-15 minutes, depending on the size of your fillets.
- Serve and garnish with sesame seeds, scallions, and/or lime juice.
I have never successfully reheated salmon in the microwave the next day, so I would recommend not storing this recipe overnight in the fridge for tomorrow’s lunch. If you’re feeling adventurous, though, this should theoretically keep for 24 hours in a sealed container.
Soy Sweet Chili Glazed Salmon
Ingredients
- 1½ lbs salmon fillet cut in half
- ¼ cup soy sauce
- ½ cup sweet chili sauce
- ¼ olive oil
- 2 tbsp sesame oil
- 2 tbsp minced ginger
- 1 tsp white pepper
- 1 tsp garlic powder
Instructions
- In a large bowl or tupperware with a lid, mix soy sauce, sweet chili sauce, olive oil, sesame oil, ginger, white pepper, and garlic powder until relatively blended.
- Add both salmon fillets next to one another (not stacked!) skin-side up, flesh-side down and wiggle until mostly submerged.
- Cover and store in your refrigerator for 1-2 hours*.
- Heat a large skillet on medium-high. Drain marinade into the skillet first (so the fish does not stick to the pan) and add fillets skin-side down.
- When the sauce begins to boil (about 2 minutes), reduce heat to low/medium-low and cover. Cook for an additional 13-15 minutes, depending on the size of your fillets.
- Serve and garnish with sesame seeds, scallions, and/or lime juice.
Notes
- *Tip: never marinate fish longer than 4 hours! It turns out… yikes.
