When it comes to delivering maximum flavor with minimum fuss, nothing quite compares to letting a fragrant Asian marinade do its magic on tender salmon steaks. In today’s recipe, I’ll be enhancing fresh salmon fillets with a vibrant Thai-inspired blend of lime zest, garlic, and ginger that infuses every morsel with warmth and brightness. After a brief marinate, a quick sear on the stovetop will yield moist, flaky salmon that simply melts in your mouth. Alongside classic Thai accompaniments like jasmine rice and stir-fried vegetables, this meal promises to be simple yet satisfying – the perfect weeknight dinner with excitement from across the globe.
Servings: 2 people
Ingredients
- 2 salmon steaks (about 200g each)
- 30g soy sauce
- 15g honey
- 10g minced garlic
- 10g minced ginger
- 5g toasted sesame oil
- A squeeze of lime juice
- Chopped fresh coriander for garnish
Sauce
- 15g soy sauce
- 15g honey
- A squeeze of lime juice
Instructions:
- Preheat your oven to 190°C (375°F).
- In a bowl, whisk together 30 grams of soy sauce, 15 grams of honey, minced garlic, minced ginger, toasted sesame oil, and a squeeze of lime juice.
- Place the salmon steaks in a baking dish or on a lined baking sheet. Pour the marinade over the salmon, making sure to coat them well. Let them marinate for about 15-20 minutes.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches your desired level of doneness.
- While the salmon is baking, prepare the sauce by combining 15 grams of soy sauce, 15 grams of honey, and a squeeze of lime juice in a small bowl. Mix well.
Once the salmon is cooked, transfer it to serving plates. Drizzle the sauce over the salmon steaks and garnish with freshly chopped coriander. Squeeze a bit more lime juice for an extra zing if you like.
