Recipe courtesy Chef Scott Walmsley, The Old Fork Restaurant
1 wild salmon fillet
4 green onions, sliced on a bias (save some for garnish)
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp brown sugar
1 tbsp fresh grated ginger
1 tbsp sesame seeds
¼ cup cooking oil
4 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
½ tsp sirracha
½ tsp cracked black pepper
Most salmon purchased has the skin on. Although some people like to eat de-scaled skin, I would tend to agree that the majority of people prefer the salmon without the skin. To skin the salmon, place skin sidedown on your cutting board.
Start at the tail end with a fairly thin knife (boning knife if you have one, if nota chef knife will do) and cut down to the skin. Start as far back to the tail end (thinner end) as you can to reduce amount of waste. The idea here is to get a grip of the tail end with your thumb and forefinger, while your knife slides along the skin. Angle your knife slightly down toward the skin to preserve as much of the meat as possible. Focus on the motion of pulling the skin with one hand rather than focusing on sliding your knife with the other.
To start the marinade combine: oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, grated ginger, sesame seeds and most of the green onion. Whisk until all ingredients are incorporated. Transfer marinade to a long shallow dish that will fit your fillet of salmon. Place salmon in the marinade and refrigerate for 2-6 hours, flipping the salmon every 30 minutes to ensure even marinade.
While the salmon is marinating, prepare the glaze. In a small bowl combine: honey, soy sauce, sesame oil, sesame seeds, sirracha and cracked black pepper.
Preheat your oven to 400°F. Place salmon on roasting rack, (if you don’t have one, parchment paper or an oiled ceramic dish is fine, it will just be more prone to charring the glaze), brush glaze on the salmon with a basting brush and put in the oven. Brush glaze over salmon every few minutes until salmon is cooked,approximately 12-15 minutes, pour the remaining glaze over the salmon.