Brown Butter and Soy Baked Salmon - Bristol Bay Sockeye Salmon
Browned butter helps to balance out the strong flavors of ginger and garlic. Roasting salmon at high temps gives the butter a dark, nutty, sizzling flavor.
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Ingredients
- 1 (1.5-2-pound fillet) Bristol Bay sockeye salmon
- 2-3 tablespoons tamari or low-sodium dark soy sauce
- 3-5 cloves garlic, minced
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons light sesame oil
- 1-2 tablespoons hot sauce/paste such as harissa, chili crunch or Sriracha
- Juice of 1 whole fresh lime or lemon, plus more slices for serving
- 5 tablespoons unsalted butter, cut into about 10 pieces
- cabbage or lettuce leaves, fresh herbs, lemon or lime wedges, steamed rice
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