- Cooking Time: 20 minutes
- Servings: 4
- Preparation Time:
BackstoryI love crispy skins, but the hubby does not. So I always take his. :)) Here are some tools you'll need if you want to achieve that yummy crispy skin:
foil, a baking sheet, and a non-coated cooling rack or a toaster oven rack that will elevate the fish from bottom of the cookie sheet...yes you could use a broiling pan, but those things are a pain to clean and you wouldn't get such yummy extra crispy skins :) I choose to broil mine but this will work well on the grill too. Just be sure to brush the hot grill rack with olive oil so the skin does not stick.
- 4 (4 ounce) salmon fillets, skin on, rinsed, patted dry
- 1 tablespoon olive oil
- 1/3 cup low sodium soy sauce
- 3/4 cup water (1/2 cup reserved for cooking process)
- 2 teaspoons sesame oil
- 2 teaspoons seasoned rice vinegar
- 1/2 cup orange marmalade
- 2 tablespoons brown sugar, packed
- 1 teaspoon sriracha sauce (ioptional)
- 1/4 cup red onions, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated (I don't bother to remove the skin)
- 1 bunch green onion, chopped (white parts included, reserve some greens for garnish)
- 1/2 teaspoon fresh cracked black pepper
- In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
- Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
- Brush skin side of salmon with olive oil (this will help to insure skin doesn't stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
- Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you're broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
- I like to serve mine with coconut rice and asparagus :).