Ginger Tamari Salmon
Recipe GLPR0f729330e05e40
Pan-seared salmon fillets marinated in a bold ginger, tamari, and sesame marinade, then baked until tender and finished with a rich, reduced glaze. The combination of fresh ginger, garlic, and sesame oil creates an aromatic Asian-inspired dish that is both elegant and satisfying.
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Ingredients
½ cup Tamari sauce
3 tablespoons Fresh ginger, peeled and grated
2 cloves Garlic cloves, minced
1 tablespoon Sesame oil
1 tablespoon Fresh lemon juice
4 fillets Salmon fillets, skin-on
Freshly cracked black pepper
Directions
In a resealable plastic bag, combine tamari sauce, grated ginger, minced garlic, sesame oil, and fresh lemon juice. Mix well to blend all flavors.
Add salmon fillets to the marinade, turning each fillet to coat completely on all sides. Seal the bag and refrigerate for at least 4 hours, or up to overnight, to allow the flavors to penetrate the fish.
Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
Remove salmon from the refrigerator. Transfer fillets to the prepared baking sheet, arranging them skin-side down. Reserve the marinade in a small bowl. Season salmon with freshly cracked black pepper.
Bake salmon for 10 to 12 minutes, until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F.
While salmon bakes, pour the reserved marinade into a small saucepan. Bring to a boil over high heat, then reduce heat to medium. Simmer for 3 to 5 minutes, stirring occasionally, until the sauce reduces by about half and thickens slightly.
Remove salmon from oven and transfer fillets to serving plates. Drizzle the warm ginger-tamari glaze over each salmon fillet and serve immediately.
