Grilled salmon is served with a ginger-soy marinade for a quick and healthy meal.
- Servings: 6
Photography: Minh + Wass
Source: Martha Stewart Living, June 2001
- Vegetable oil, for pan
- 2 tablespoons soy sauce
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon grated ginger
- 1 large (4 1/2 to 5 pounds) side fresh salmon, boned and skin on
Preheat a grill or grillpan over medium-high heat. Brush with oil to prevent fish from sticking.
In a small bowl, whisk soy sauce, olive oil, and ginger; set aside. Place salmon, skin side down, on a cutting board; cut crosswise into 2 1/2-inchwide pieces. Transfer to a shallow baking dish, and spoon half of the marinade over; let sit for 10 minutes.
Grill salmon, skin side down, 4 to 5 minutes. Turn with a spatula; grill 4 to 5 minutes more, until almost cooked through. Transfer to a platter, skin side down; spoon remaining marinade on top. Let rest 10 minutes. Serve warm or at room temperature. Use leftover salmon to make Salmon Cakes.