Garlic Ginger Salmon Teriyaki

With the countless number of articles published on the Mediterranean diet (lots of olive oil & legumes, less dairy & red meat), it’s no secret that fish, salmon in particular, offers some great health benefits. I grew up eating smoked salmon and gravlaks at almost every family occasion and holiday but admittedly, I have never really known how to cook it well.

salmon - npr image

After searching for something simple, I found this basic but very flavorful recipe. The garlic, ginger and soy sauce create a great marinade and the perfect complement to those famous omega-3s that salmon has become so known for.
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1 cup soy sauce
1/4 cup honey
2 tbsp fresh lemon juice or mild vinegar
1 inch peeled fresh ginger, sliced
garlic cloves, smashed
2 pounds boneless salmon fillet

Combine soy sauce, honey and lemon juice. Stir in sliced ginger and smashed garlic. Place the salmon (skin up, if applicable) in the marinade and let sit for 30 minutes.

Remove salmon from the marinade and pat try. Keep the leftover marinade on the side as you will use it to coat the fish as it cooks. Preheat a broiler in a grill and place salmon, skin side down, on to cook once the grill is very hot. Brush the fish with leftover marinade and remove once cooked to your preference – I enjoy very raw salmon but depending on your liking and thickness of the fillet, keep the fish on the grill for 10-15 minutes.

If your salmon was prepared with skin, remove immediately after you have taken the fish off the grill. Serve with some quinoa or wild rice and enjoy!

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