Salmon With Sesame and Herbs
The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.
- Serves: 4 persons
- 3tablespoons low-sodium soy sauce
- 3tablespoons light brown sugar or honey
- 4tablespoons unseasoned rice wine vinegar
- Kosher salt and ground black pepper
- 4skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
- 2tablespoons raw white sesame seeds
- 1small shallot, thinly sliced into rings
- 3cups cilantro, parsley or both, tender leaves and stems
- 1tablespoon toasted sesame oil
Step 1Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
Step 2Place a rack in the top third of the oven and heat the broiler.
Step 3Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
Step 4Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
Step 5Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
Step 6Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.