Ingredients

The following ingredients have 6 Servings
  • 2 1/2 pounds whole salmon fillet (with skin on bottom)
  • 4 TB Asian rice vinegar
  • 4 TB regular strength soy sauce
  • 2 TB pure honey
  • 2 TB Asian sesame oil
  • 6 cloves garlic (minced)
  • 1 TB freshly grated ginger
  • 1/4 tsp freshly ground black pepper
  • 2 stalks green onions (thinly sliced)

Instruction

  • Prep ahead: In a bowl, use a hand whisk to mix together the Asian rice vinegar, soy sauce, honey, Asian sesame oil, garlic, ginger, black pepper, and green onions. This can be done up to a day ahead and kept chilled until ready to use. 
  • Use paper towels to thoroughly dry salmon fillet on all sides, removing as much excess moisture as you possibly can. Place salmon in a large glass baking dish. Very slowly, pour marinade over the salmon, ensuring salmon is thoroughly coated. Cover and chill overnight (at minimum, marinate for several hours.)
  • Remove salmon from fridge and let rest at room temp while oven preheats to 350F, with rack on middle position. Transfer salmon to a large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Bake 10 minutes (if your salmon is extra thick, or very cold, you may bake an additional 3-5 minutes.)
  • Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn't burn. It should reach a nicely browned color on top. Remove salmon from heat, let rest a few minutes at room temperature, and serve warm.