Thai Sesame Salmon 110 Grill Recipe

Salmon: A rich, fatty fish that is the star of this dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Sesame oil: Provides a nutty, aromatic quality that complements the salmon.

Honey: Balances the saltiness with a touch of sweetness.

Ginger: Adds a fresh, spicy note to the marinade.

Garlic: Enhances the overall flavor with its pungent aroma.

Sesame seeds: Adds a crunchy texture and a nutty flavor to the finished dish.

When preparing the salmon, make sure to pat the fillets dry with a paper towel before applying the soy sauce mixture. This helps the marinade adhere better to the fish, ensuring a more flavorful result. Additionally, toasting the sesame seeds in a dry skillet for a few minutes until they are golden brown can enhance their nutty flavor, adding an extra layer of depth to the dish.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, though it has a distinct flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy warmth.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and visual appeal, though they have a different flavor.

• Allow the salmon to cool completely before storing. This prevents condensation, which can lead to soggy fish.
• Place the cooled salmon fillets in an airtight container. If stacking, separate each fillet with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each salmon fillet tightly in plastic wrap, then place in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 3 months. For best results, consume within this period to maintain optimal flavor and texture.
• When ready to eat, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a microwave on a low setting to avoid drying out.
• Serve with fresh vegetables or rice to complement the flavors of the Thai sesame salmon.

• Oven Method: Preheat your oven to 275°F (135°C). Place the leftover salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15 minutes or until the salmon is warmed through. This method helps retain the moisture and flavor of the fish.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of sesame oil or olive oil. Place the salmon fillets in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through. This method gives a slightly crispy exterior while keeping the inside moist.

• Microwave Method: Place the salmon on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking. This method is quick but may not preserve the texture as well as other methods.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the salmon on a heatproof plate or in a steamer basket. Cover and steam for about 5-7 minutes or until the salmon is heated through. This method keeps the salmon moist and tender.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the salmon fillets in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even heating. This method provides a slightly crispy exterior while keeping the inside moist.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C). Place the salmon fillets in a vacuum-sealed bag or a resealable bag with the air removed. Submerge in the water bath for about 15-20 minutes. This method ensures the salmon is evenly heated without overcooking.

• Oven: Used to bake the salmon fillets at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the soy sauce, sesame oil, honey, grated ginger, and minced garlic.

• Baking sheet: Holds the salmon fillets while they bake in the oven.

• Parchment paper: Lines the baking sheet to prevent the salmon from sticking and makes for easy cleanup.

• Brush: Used to apply the soy sauce mixture evenly over the salmon fillets.

• Grater: Used to grate the ginger for the marinade.

• Knife: Used to mince the garlic.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, honey, ginger, and garlic accurately.

• Serving platter: Used to serve the cooked salmon fillets with your choice of sides.

Prepare the marinade ahead: Mix the soy sauce, sesame oil, honey, ginger, and garlic the night before to save time on the day of cooking.

Use pre-grated ginger and minced garlic: Opt for store-bought pre-grated ginger and minced garlic to cut down on prep time.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch cooking: Double the recipe and cook extra salmon fillets for quick meals throughout the week.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.