Ginger Soy Glazed Salmon

Presented by Executive Chef Ruben Rodriguez


-         5-6oz salmon Filet ( Skinless)

-         Salt and Black pepper

-         Ground Ginger

-         Whole Ginger Root ( 1 inch piece)

-         1 stick unsalted Butter

-         Bacon Fat, 3oz ( May Substitute oil or butter if preferred)

-         Wasabi paste, 1 tablespoon

-         Soy Sauce, 2 cups

-         Granulated sugar, ¼ cup

-         Chopped garlic, 1/8 teaspoon

-         Shredded cucumber, 1 cup

-         Shredded carrot, ½ cup

-         Sesame oil, 1 tablespoon

-         Toasted sesame seed, 1 tablespoon


(Pre heat oven to 375 degrees)

1.)  First assemble the ginger soy sauce, it will need time to absorb the flavor from the ginger root. In a bowl mix together the soy sauce, sugar, garlic, and season with salt and pepper to taste.

2.)  Next with the flat side of a knife, smash the ginger root to expose the inside, place the ginger into the soy sauce mixture and allow to sit for at least 15-20 minutes, mixing occasionally.

3.)  The next step is making the wasabi butter. If you have the time, allow the butter to soften at room temperature, you may also soften the butter in the microwave, being careful not to over melt.

4.)  Place the soften butter in a mixing bowl and combine with the wasabi paste, 1/8 teaspoon ground ginger, and salt and pepper. You may adjust the amount of wasabi based on you preference.

5.)  Mix well and place in the refrigerator to solidify.

6.)  Next using a cheese grater, slide the cucumber lengthwise along the grater and shred the cucumber into strips. Place the shredded cucumber, along with the shredded carrot, sesame oil, sesame seeds, and orange juice into a bowl and mix well. Season with salt and pepper and place in the refrigerator to allow flavors to soak into the mixture.

7.)  For the salmon place a sauté pan on medium high heat and coat the inside of the pan with the bacon fat. You may use any kind of fat ( i.e., butter, oil, etc..) once the pan begins to smoke slightly season the salmon with salt and pepper and place gently in the pan, seasoned side down.

8.)  Once in the pan season the other side and allow to cook until the edges begin to brown and the fish turns a light pink halfway up the flesh.

9.)  Flip the fish being careful not to splash oil or fat, place a teaspoon of the butter on top, and place the whole pan in the oven. Continue cooking the fish for about 5-6 minutes or until the internal temperature of the fish reaches 145 degrees.

10.)                     Next carefully remove the pan from the oven, generously coat the fish with the ginger soy glaze and allow the heat from the pan to caramelize the sauce. Place the fish over your choice of side and pour the remaining sauce over top. Garnish with some of the cucumber salad mixture and enjoy!