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The broiler is salmon’s best friend: The high heat results in crisp skin and a moist interior. Here, fresh fillets pick up Asian flavor from quick marinating with soy sauce, ginger, garlic, brown sugar, and orange zest and juice. After reducing, this same ginger and soy sauce mixture becomes a sauce for the cooked fish. Make steamed rice to serve alongside or underneath.
What to buy: Look for wild or sustainably farmed salmon—check out the Monterey Bay Aquarium’s Seafood Watch salmon recommendations and find a market or fishmonger you can trust.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...