Molasses, Lime + Ginger Salmon

by Julie Christensen 

serves 4

1½ pounds salmon (center cut of as even thickness as possible, skin on)

For the marinade:

2 tablespoons olive oil

1 tablespoon fresh lime juice (about ½ lime)

2 teaspoons molasses

½ teaspoon Green Tabasco sauce

½ teaspoon minced fresh ginger

¼ teaspoon minced fresh garlic

Salt & pepper to taste

Place the oven rack on the top or near-top rung. Set to broil.

For the marinade: In a rectangular Pyrex or ceramic dish just big enough for the salmon, mix the olive oil, lime juice, molasses, Green Tabasco sauce, fresh ginger and garlic. Sprinkle with salt and pepper. Use a fork to thoroughly blend all ingredients. Taste and adjust as needed.

For the salmon: Leaving the skin on, cut the salmon into 4 square-ish pieces (Cut the fish into two pieces lengthwise, roughly along the spine and then cut perpendicular to create 4 pieces. The part of the fish that was the top will be slightly thicker than the bottom part. Using the off-center spine will help even out the volume of the pieces.) Dip the cut sides of the fish in the marinade and place the fish in the marinade, with the skin side up, for at least 20 – 30 minutes. (I usually do this first and then prepare the rest of the meal while the fish marinates.)

When ready to cook, place the salmon pieces skin side down in a well-seasoned cast iron or other heavy pan. (I highly recommend Lodge cast iron roasters for broiling fish. If the pan is not well seasoned you can rub a little oil on it before placing the fish.)  Dab a little of the marinade on the top of each piece. Broil for 3 – 5 minutes, depending on your oven. DO NOT OVERCOOK. The molasses in the marinade will create a golden glaze but it will also burn easily – so watch the fish carefully. Ideally, the inside of the fish will be moist and just cooked, the outside will have a golden glaze.

The sweetness of the molasses counters the tang of the lime and ginger and the bite of the garlic but it also imparts a smoky, rich depth to the marinade plus gives the glaze its golden color. The dish looks and tastes complex but could not be more simple. This is a quick, go-to Monday night main course at our house.