Glazed Salmon with Ginger and Cilantro
- 1 to 1 1/2 pounds salmon filet, fresh (or frozen and thawed)
- 2 green onions, cut in half
- 1/2 cup tamari (or soy sauce)
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons sesame oil
- 1 (1-inch) piece of ginger, peeled
- 2 cloves garlic
- Juice and zest of 1 lime or small orange
- Pinch of Cayenne or a few dashes of hot sauce, such as Frank’s RedHot or sriracha (optional)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Remove pin bones from salmon, if desired, using needle-nosed pliers or a pair of tweezers. Place salmon in a shallow glass (or other non-reactive) baking dish.
- Place green onion and remaining ingredients (except herbs for garnish) in a blender or food processor and pulse or blend just to combine.
- Pour 3/4 of the marinade over the salmon and cover with plastic wrap. Reserve 1/4 of the marinade for basting when cooking the salmon. Let salmon marinate in refrigerator for at least 30 minutes and up to 4 hours.
- Preheat oven to 425 degrees. Remove salmon from refrigerator at least 10 minutes before cooking if using the same baking dish in which it is marinating. Alternatively, place marinated salmon on a parchment-lined baking sheet. Roast for 8 to 10 minutes depending on thickness, basting with reserved marinade after 4 minutes.
- Serve salmon with fresh chopped cilantro and steamed rice or sautéed vegetables. Any leftovers help make a great salad the next day.