Bright, savory, and slightly sweet with just a touch of heat, this broiled salmon comes together quickly and feels restaurant-worthy. Perfect for a weeknight dinner.
Yield: 3 servings
Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Ingredients
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2 garlic cloves, thinly sliced
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3 tablespoons fresh lime juice
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2 tablespoons tamari
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2 teaspoons honey
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1 tablespoon + 2 teaspoons avocado oil, divided
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½ teaspoon sesame seeds (plus more for serving)
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3 (8-ounce) skin-on center-cut salmon fillets
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Kosher salt
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1 bunch scallions
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1 Fresno chile, thinly sliced
Instructions
1. Make the Marinade
In a small bowl, whisk together garlic, lime juice, tamari, honey, 1 tablespoon avocado oil, and sesame seeds.
Season salmon fillets with kosher salt. Place them in a resealable bag and pour in half of the marinade. Seal, pressing out the air, and marinate for 30 minutes. Reserve the remaining marinade.
2. Broil the Scallions
Preheat your broiler to high.
Toss scallions with the remaining 2 teaspoons avocado oil on a broiler-safe platter or sheet pan. Broil until lightly charred, about 3 minutes.
3. Broil the Salmon
Remove salmon from the marinade and place on top of the scallions (skin-side down). Spoon a little of the reserved marinade over the fillets.
Broil for about 6 minutes, until the edges begin to char (watch closely to prevent burning).
Spoon a bit more reserved marinade over the salmon, then top with sliced Fresno chile. Broil an additional 2 minutes, or until the salmon is charred and medium-rare at the thickest part.
4. Finish & Serve
Sprinkle with extra sesame seeds and serve immediately.
**Great with a crisp cucumber salad!
