Broiled Marinated Salmon
This is a recipe I picked up from my sister Jeanne. Her version includes one large filet of salmon which is really one half of a salmon. It makes for a very elegant presentation if you are entertaining. And it looks like you spent the whole day making it when, except for the marinating part, the cooking time is under 15 minutes.
I was not so lucky to have such a large piece of salmon. So I fiddled with the recipe a bit and came up with the dressed-down, quickie, weeknight version. I like her version better but sometimes we have to do with what we have. My revised recipe follows hers.
- 1 large salmon filet, skin and bones removed
Marinade
- 2/3 cup soy sauce
- 1/3 cup vermouth
- 1 tablespoon sugar, or 1 tablespoon honey
- 3 cloves garlic minced
- 1 tablespoon ginger root, minced or grated
Mix all the marinade ingredients in a bowl with a whisk. Place the salmon in a one gallon plastic bag that you can reseal. Pour the marinade over the salmon in the bag and reseal. Allow the salmon to marinate for at least one half hour. Longer is better.
Preheat the broiler. Place the salmon on a broiler-safe metal tray. Put under the broiler for 5 to 6 minutes. Turn the salmon and repeat the broiling process for 5 to 6 minutes. Remove the salmon to a serving platter and cut serving size portions on the bias.
Quickie Weeknight Version
- 1, 8 oz salmon filet, skin and bones removed
Marinade
- 1/4 cup soy sauce
- 2 tablespoons vermouth
- 1/2 tablespoon honey
- 1 garlic clove minced
- 1/2 tablespoon ginger root minced or grated
Mix all the marinade ingredients in a bowl with a whisk. Place the salmon in a one gallon plastic bag that you can reseal. Pour the marinade over the salmon in the bag and reseal. Allow the salmon to marinate for at least one half hour. Longer is better.
Preheat the broiler. Cut the salmon filet in half. Place the salmon on a broiler-safe metal tray. Put under the broiler for 1 to 2 minutes. Turn the salmon and repeat the broiling process for 1 to 2 minutes. Using a large spatula remove the salmon to the serving plates.