Weekend Meal: Soy Glazed Salmon

In the new year, the Galley Kitchen vowed to do one fish dish a month. So far so good! This weekend, we broiled some salmon in a simple soy sauce marinade that gave the meal an Asian flair. We adapted this recipe from Sunset Magazine to better fit what was in the pantry and to suit our tastes.


Unlike other fish recipes, this one specifically calls for a filet with skin. The soy sauce and sesame seed mixture blends well with the stronger salmon taste. The skin acts as a welcome vehicle for the sesame seeds and adds a flaky texture.


A note: if using frozen fish, be sure to defrost it at least 6 hours before broiling


Prep time: 15 minutes
Cook time: 20 minutes

• 1 cup soy sauce 
• 1/2 cup honey 
• 1/2 teaspoon finely minced garlic (about 2 cloves, or 1 big clove)
• 4 pieces (about 6 oz. each) salmon fillet, with skin (fresh or frozen)
• 2 tablespoons sesame seeds

1. Pre-heat oven to 450 degrees.
2. In a medium pot, mix soy sauce, honey, and garlic. Stir constantly until it is reduced by 1/3
3. Reserve  3 tablespoons glaze into a small bowl and set aside. 
4. Line broiler pan with foil and pour remainder of the soy sauce mix. Set salmon pieces in dish, skin side up and let stand 15 minutes. Turn salmon pieces over and bake for 15-20 minutes, until it is opaque at the edges, but still translucent in the center.
5. Increase oven to broil. Evenly spread half the reserved glaze on the salmon and sprinkle evenly with sesame seeds. 
6. Broil 6 inches from heat until sesame seeds are toasted. Drizzle the remaining soy sauce mix on the salmon. Serve with a side of rice and steamed vegetables.