Glazed Salmon

Salmon April 2018.jpg

Makes 2 servings.

Add this dish to your repertoire of salmon recipes.  It’s quick, easy, flavorful and good at room temperature as well, making it so convenient to serve on Shabbat. 


  • 2 center cut skinless salmon fillets, 6 ounces each
  • Kosher salt
  • Freshly ground black pepper


  • 1½ tablespoons low sodium soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, peeled coarsely chopped and crushed to a paste with 1 tablespoon light brown sugar.
  • 1 teaspoon grated ginger


  1. Pat the fish dry with paper towels.
  2. Place the salmon in a nonreactive dish. Season with salt and pepper.
  3. Combine the marinade ingredients and coat the fish. Cover with cling wrap and refrigerate for a couple of hours.
  4. Preheat the broiler.
  5. Bring the fish back to room temperature.  
  6. Form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out and place on a cookie sheet.
  7. Place the fish with the marinade in the basket and broil close to the heat source (without turning) for about 7 minutes or until the inside has just turned opaque. If in doubt whether the fish is cooked sufficiently to your taste, take it out and cover it with foil, for 1 minute. The fish will continue cooking.
  8. Serve with accumulated juices, if you like.