Tuesday, February 7, 2012

albert's baked salmon

It's day 2 of the salmon and it's time to cook it up the way my friend Albert is famous among our friends for making.  It's baked and then broiled with a teriyaki style marinade/glaze.

Albert's Baked Salmon (with my notes)
**This recipe falls under the category of "Asian style" I suppose.  As in we rarely strictly measure things and generally go by eye mostly so the measurements vary greatly on personal taste.

1 salmon fillet (It can be with or without skin.  I think with skin tastes better though)
garlic salt
black pepper
1/2–2 cups of soy sauce (Depending on how big your fillet is.  I'd imagine you could water it down a bit if you're worried about sodium)
3–5+ cloves of garlic, minced (I used an entire head of garlic because we like garlic)
Cane sugar (i.e. raw sugar but I think brown sugar or honey would work too.)
Sesame oil

To make the sauce:
1. Pour the soy sauce in a microwave safe bowl and add the minced garlic.  2. Add the cane sugar depending on how sweet you want to make it (I like it more on the sweet side and my fillet was quite small so I added about 5 Tb of sugar to 1 cup of soy sauce).  You basically want it to taste salty and sweet.  Microwave in intervals of 30 seconds to melt the sugar.  3. Add a dash of sesame oil to the sauce and give it a final taste.

To make the salmon:
1. Place the salmon in a baking dish or rimmed baking sheet lined with foil for the really big fillets.  If it's too big for the dish then cut the fillet to fit.  Sprinkle garlic salt and black pepper on both sides of the fillet and gently rub into the fish.  2. Bake for 20 min at 400 degrees.  3. Take the fish out of the oven and pour sauce evenly onto the fillet.  There should be enough sauce to cover the bottom of the dish.  4. Set the oven to BROIL and place the salmon back inside the oven for 5-7 min depending on how the salmon looks.  You want it to be a little past golden-brown but not black.  5. Serve warm and spoon some of the sauce over each piece.  Add a lemon wedge on the side and top with diced scallions.

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