I had made some Sichuan cold noodle salad for one of wife Jan’s potlucks. we had some leftover so I thought I would make something to go with it to make a dinner. Broiled salmon came to mind. I have found that my marmalades make a very good glaze for salmon. This time, I decided that I would mix in some soy sauce to make it a lemony teriyaki glaze.
Note: One of the inspirations for this dish was that I had made some lemon ginger marmalade to give away this Christmas. When I went to write up this recipe I found that I had not posted the marmalade recipe so I could link to it.
Karl’s Honey Lemon and Tarragon Broiled Salmon
2 lb. salmon filet
pinch Kosher salt
2 Tbs. Karl’s Micro Lemon Ginger Marmalade
2 Tbs. light soy sauce
1 Tbs. dark soy sauce
1 Tbs. fresh ginger, grated
1 tsp. corn starch mixed with 1 Tbs. soy sauce
1. Pre-heat the broiler and set the rack to the top level—2 inches from the heat.
2. Lay the filet—skin side down—on a Pam-ed small lipped baking tray.
Tip: While ecologically suspect, a sheet of aluminum foil makes cleanup much easier.
3. Sprinkle the salt over the filet.
4. Mix the lemon marmalade, soy sauces, and ginger in a small microwaveable bowl.
Note: While most teriyaki sauces add sugar, there is enough sugar in the marmalade that it is not necessary to add more.
5. Microwave the sauce for 30-45 seconds and stir in some of the cornstarch slurry.
Tip: The heat of the microwave should allow the cornstarch to thicken the sauce. If it is still too thin, add some more cornstarch and re-microwave the sauce for another 15-20 seconds.
6. Spoon the teriyaki glaze over the fish.
7. Put the tray into the oven and broil until the top is browned and the fish is cooked through, about 10-15 minutes.
Tip: How long it takes to broil a fish fillet depends entirely on how thick it is.
Note: Check the salmon for doneness by inserting a knife point into the thickest part of the fish and twist the blade to separate the flakes. If the meat is still underdone, continue broiling for another 2-3 minutes.
8. Remove the salmon from the oven and let it cool slightly.
9. Serve warm.