I served this tender and juicy salmon with sweet and spicy orange-ginger glaze every weekend for the past few weeks. Every Weekend? Yes, we just can’t get enough of this magnificently flavored salmon.
My mother always considered fish to be such a precious dish that she would never do anything to it to cover or enhance it’s flavor, except season it with salt, ginger, and green onion. As a result, I never really cared too much for fish. However, this all changed after I moved to New Orleans, got my fishing license, and learned to cook fish.
Marinating and cooking over high heat are the two key elements needed to achieve the juicy and tender texture. I combined all the orange-ginger sauce ingredients together and let the salmon filet soak for at least 20 minutes. You can also marinate it overnight in your refrigerator to enhance the flavor. I choose to use my cast-iron skillet to cook the salmon because of its properties of maintaining heat. Place the marinated salmon in a smoky hot cast-iron skillet with skin side down, and cook for 1 minute. Then roast the salmon in the oven at 350 °F for 10-15 minutes.
Toss some of your favorite green vegetables, such as brussel sprouts, broccoli, or asparagus, in the pan just before the salmon is cooked, and serve the dish with rice or pasta. Your guests will be impressed with this incredibly delicious restaurant style salmon.
* This recipe is dedicated to a friend who lives in San Jose, CA.
- 2-1/2 tbs orange juice concentrate
- 1 tbs lemon juice
- 2 tsp rum
- 2 cloves garlic, crushed and finely chopped
- 1 tbs finely chopped ginger
- 1 tbs soy sauce (gluten-free, if desired)
- ¼ tsp salt
- 14 oz fresh salmon filet
- 10 oz fresh brussel sprouts, halved
- Combine all orange-ginger sauce ingredients and mix well.
- Place the salmon filet in a mixing bowl, pour the marinate sauce over then cover the bowl with plastic wrap. Refrigerate and let the salmon marinate in the sauce for at least 20 minutes.
- Preheat oven at 350 °F.
- Heat oil over high heat until the cast-iron skillet is smoky hot. Place the marinated salmon in the skillet with the skin side down. Cook for 1 minute. Pour the marinate sauce into the skillet. Cover the skillet with aluminum foil and then transfer the skillet into the oven. Bake for 9 minutes. Remove the aluminum foil and then add vegetables around the salmon. Bake for an additional 4 minutes without the aluminum foil.
- Use the leftover juice in the skillet as glaze to garnish the plate and the top of the salmon. Serve hot.