Author: Sandra Valvassori, Adapted from Bon Appetit
sandravalvassori.com
Servings: 3-6
Ingredients
2garlic clovesminced
1Tablespoonminced ginger
Zest and juice of 1 large limezest before juicing
1/4cupsoy sauce or gluten-free tamari
2Tablespoonshoney
1teaspoonspoon olive oil
3-6 6-ounceskin-on center-cut salmon fillets
1-2Fresno chilesthinly sliced
1bunch scallionsthinly sliced
Instructions
Whisk garlic, ginger, lime juice, soy sauce, and honey in a small bowl.
Place salmon in a resealable plastic bag; add HALF of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
Preheat the broiler to high.
Remove salmon from marinade, and pat skin (not top) with a paper towel to remove some of the marinade.
Rub an oven-safe pan—I like cast iron—with the oil.
Place salmon fillets on pan skin-side down.
Broil until salmon is charred around edges, about 5 minutes (watch closely to keep from burning).
Top salmon with chile and spoon some of the reserved marinade over the salmon.
Broil for another 2 minutes or until the fish and chiles are looking nicely caramelized on top.
Carefully transfer the pan to the stovetop and cook on med-high about 1 minute or until the skin is crisp - you can skip this step if desired.
Sprinkle with scallions before serving.
Notes
The marinade is enough for up to 6 salmon fillets but I like making a little extra to drizzle over the salmon and sides once served. If you have questions or concerns regarding where to buy salmon, if to buy farmed-raised or wild, or whether you should be buying/consuming it at all, you might find this article helpful; http://www.epicurious.com/ingredients/how-to-buy-salmon-at-the-grocery-store-article