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Asian Style Grilled Salmon with Fried Basil & Ginger Oil

Our first post of 2021 - yay!

I've eaten my substantial weight in Prime rib, lobster bisque, pecan pie, shrimp, you name it. Indulging in sugar and carbs like none of it would stick to my waistline and butt. If only!

So I thought, we could kick of the New Year with some yummy fish. Nothing super complicated, just some simple, great flavors.

I am always tickled when I find fresh Atlantic salmon at the market at a great price. There is something about the gleaming orange flesh that beckons me in a way none other does.

And as far as I am concerned, if you are going to put salmon on the grill,  it's hard to beat the combination of soy sauce, honey and brown sugar. It's the way the fish glazes over and turns that rich golden brown with crusty edges, the slight hint of sweetness that complements the salmon so very well that keeps me coming back for more. Needless to say, grilled salmon is on our dinner weekly rotation.

But today, I wanted more and that came about by toying with the idea of a flavored oil with fresh aromatic ingredients like ginger, garlic and basil. One version or the other of this exists in cuisines all over the world - extensively in Asia of course and certainly in Spain.

So its fun to reinterpret some of these age old techniques in our cooking at home.

Don't take my word for it, try it and see for yourself!



Recipe for Asian Grilled Salmon with Fried Basil & Ginger Oil Serves 4

Shopping list:

4 qty, 6 oz. each Atlantic Salmon fillets Marinade: 1/4 cup soy sauce

2 tbsp. fish sauce (Thai or Vietnamese)

1/4 cup vegetable oil 1/3 cup light brown sugar 1 tbsp. honey

1-1/2 tsp wasabi powder 1 tsp Sriracha chili sauce (found in Asian markets or Asian food aisles) 1 tsp garlic powder Topping:

4 tbsp. canola oil 5 cloves garlic 2" piece fresh ginger root 1 cup fresh basil leaves


Marinate the salmon: Prepare the marinade in a clean mixing bowl. Add all the marinade ingredients and whisk till all the sugar is dissolved and a thick syrup is formed. In a Ziploc bag, pour the marinade and add the Salmon fillets. Seal the bag and then turn the bag over a few times so the marinade completely covers the fish. Allow the salmon fillets to marinate for a minimum of 2 hours up to 4 hours.


Ginger - Peel and cut into thin slices. Take a few slices at a time and cut into very thin strips (juliennes) Garlic - Peel and thinly slice.

Basil - Separate the leaves from the thick stalks. You can leave some of the tender bunches of leaves at the top of the stem intact. Leave the leaves whole.


Fire up the grill. Oil the grate. Grill the salmon on a grill for a about 6-8 minutes per side or use a oven gas broiler.


If you are baking in the oven, low broil. If you are using your gas broiler, line a baking pan with parchment paper or a silicon mat.

Spray some non-stick cooking spray on the parchment paper. Place the salmon in the broiler and bake for about 6-8 minutes per side or until it easily flakes with a fork.

Do not overcook to the salmon or it will turn dry.

About 3 minutes before Salmon is ready to come off the grill or broiler,

Work on the Topping:

In a small frying pan, heat the oil till fuming on medium heat. Add the ginger and saute for about a minute or so till the ginger is golden brown and begins to turn crispy. 

Add the basil leaves and fry for a few seconds to allow the leaves to crisp.

With a slotted spoon, remove the whole lot to a plate.

Leave the oil on the lowest heat to keep hot.

To Assemble:

Plate directly onto individual plates.

Place the salmon on the plate. Ladle about 2 tbsp. hot oil with a metal spoon onto the fish. It will sizzle as it hits the fish. Top with basil, ginger & garlic.

Repeat for all remaining servings. Serve Immediately.




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