- Difficulty 2
- Prep Time 10 min
- Cook Time 8 min
- Marinate Time 3 hr
- Serves 4
Amber ale is the secret to this salmon’s appeal. A simple mix of OJ, soy sauce, ginger and honey gives it a bright, salty-sweet taste, and the optional (but encouraged) red pepper flakes add a little touch of heat if you like. The best part: After a few hours of marinating in the fridge, this fish can be on the table in about 10 minutes.
- 675 g salmon fillet (preferably wild-caught), or 4 salmon fillets (each about 160 g)
- 1/4 cup (60 mL) orange juice
- 3 tbsp (45 mL) amber ale
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) liquid honey
- 1 clove garlic, crushed or finely grated
- 1-1/2 tsp (7.5 mL) minced or finely grated ginger
- 1/4 tsp (1 mL) red pepper flakes (optional)
- Toasted sesame seeds
- Thinly sliced green onion (optional)
- Orange wedges
- 1. Place salmon in a large airtight container or lidded casserole dish. Set aside.
- 2. In a small bowl, whisk together orange juice, amber ale, soy sauce, honey, garlic, ginger, and red pepper flakes (if using). Pour over salmon and flip a couple of times to coat. Seal container and refrigerate for 3 to 4 hours.
- 3. Preheat oven to 425°F. Line a baking sheet with foil and arrange salmon on top. Pour any remaining marinade overtop.
- 4. Bake in preheated oven until thickest part of salmon flakes easily when pressed with a fork, about 8 minutes.
- 5. Cut salmon into 4 portions and divide among serving plates. Sprinkle with sesame seeds, and green onion (if using). Serve with orange wedges to squeeze overtop.
- A Microplane grater is perfect for cutting ginger into tiny pieces.