After I made my Ginger Garlic Steamed Vegetables the other day, I fell so madly in love with the flavor profile that I immediately wanted to replicate the exact same thing, but using some kind of protein as a base this time.
I happened to have two beautiful salmon fillets in the fridge, just waiting to be used up. To be honest, I’d purchased them with the intent of making my Honey Sesame Glazed Salmon, but that plan quickly got tossed aside…
I’m SO glad I made that decision. Honestly, this Ginger Garlic Grilled Salmon is probably my ultimate favorite salmon dish so far — you won’t believe the amount of flavor that this dish boasts under its hood! Plus, just like the Steamed Veggies that inspired it, this dish is ridiculously easy and quick to make.
And I do mean ridiculously!
I think I’ve also found my ultimate favorite way of cooking salmon: I simply sear it skin side down in a scorching hot pan, so the skin has a chance to get really dark and crispy, just the way I like it. Then, I transfer the pan right under the broiler until the top of the fillets is all nice and beautiful and golden brown.
Just look at how lovely and flaky and moist that salmon flesh looks! Yummy!
Plus, seriously, wait until you get to experience the explosion of flavors that emanates from this dish.
I’m telling you, even fish non-fans will be all over this one.
To start, combine the olive oil, rice vinegar, minced garlic and ginger, chili pepper flakes, salt, pepper and Chinese 5 spice in a small container and mix vigorously with a fork until well combined.
Next, place the fish skin side down in a small baking dish and pour the marinade all over it.
Be careful not to let any of the ginger or garlic get under the fillets — the tiny pieces would most likely burn if trapped under the skin while you cooked your salmon.
Transfer your salmon to the refrigerator, uncovered, and let it sit for about an hour. Or, you could also cover it with a piece of plastic film and let it marinate for up to 4 hours.
By the way, if you’re planning on serving your fish with a side of rice, now would be a good time to cook said rice…
When you are ready to cook your fish, set your oven to broil and place a rack in the top position. Then, pre-heat a heavy bottomed skillet, cast iron preferred, over high heat.
No need to add any fat to the skillet, really. Between the oil that’s contained in the marinade and the fat that the salmon naturally releases, there will be plenty of fat to prevent your fish from sticking.
Once the pan is scorching hot, remove the salmon fillets from the marinade and carefully place them in the pan, skin side down. Cook for about 3 minutes, or until the skin gets nice and crispy, then spoon a little bit of the leftover marinade over each fillet…
Place the pan directly under the broiler until the fish gets beautifully golden all around and a tad darker around the edges, about 5 to 7 minutes.
Remove the pan from the oven and spoon a little bit more of the marinade over the fillets. Garnish with chopped cilantro and serve without delay.
As you can see, I chose to serve mine over a bed of basmati rice with a side of Ginger Garlic Steamed Veggies; hmmmmm, does that look beautiful or what?
Seriously, though… just wait until you get a taste of it. I swear, your taste buds will be amazed!
Personally, I can’t wait to dig in!
- 2x 225g (8oz) fresh salmon fillets, with skin
- ¼ cup extra-virgin olive oil
- 1 tbsp unseasoned rice vinegar
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- ½ tsp chili pepper flakes
- ½ tsp salt (I use Himalayan salt)
- ¼ tsp ground white pepper
- ¼ tsp Chinese 5 spice
- Chopped fresh cilantro
- Combine all the ingredients for the marinade in a small container and mix vigorously with a fork until well combined.
- Place the fish skin side down in a small baking dish and pour the marinade all over it. Be careful not to let any of the ginger or garlic get under the fish. Refrigerate uncovered for about an hour (or covered for up to 4 hours)
- When you are ready to cook the fish, set your oven to broil and place a rack in the top position.
- Heat a heavy bottomed skillet (cast iron preferred) over high heat. Once the pan is scorching hot, remove the salmon fillets from the marinade and carefully place them in the pan, skin side down. Cook for about 3 minutes, or until the skin gets nice and crispy, then spoon a little bit of the marinade over each fillet and place the fish under the broiler until it gets beautifully golden all around and darker around the edges, about 5-7 minutes.
- Remove the fish from the oven and spoon a little bit more of the marinade over the fillets. Garnish with chopped cilantro and serve without delay.