Woo! Are you ready for my next installment of, “My Week with Salmon”? I never thought I would spend a week eating salmon, but here I am. I still have quite a few recipes to get through in epicurious, so let’s get cookin’ with broiled salmon with scallions and sesame! Ok, I should make a note that my week with salmon really turned into three days with salmon. I ended up eating out twice during the week, though I had a salad for one of the meals, so I don’t feel too guilty. Also, I was a little nervous about this dish. If you remember, I sent the bf to Costco to buy an entire fillet of salmon to cook with during the week. That was fine, but it was day four, and the fish was still in the fridge. I was definitely concerned about the freshness, especially since this was the last night for seafood, and there wasn’t anything else to eat in the house.
I was excited because this was going to be the fastest meal yet. Broiled salmon takes minutes to make. The recipe called for a sizzle plate, which not only did I not know what that was, but I didn’t even have a rimmed baking sheet. This is what happens when you cook at your bf’s house 😊. I went with a baking sheet lined with foil, and put it under the broiler. After laying out the scallions, I quickly realized that the vague bunch that was required for the recipe was a very, very, small bunch. I could’ve easily have used two or three bunches. Also, I didn’t have nicely sized 8-ounce fillets. I was dealing with salmon fillet ends, but salmon is salmon, so I was ok with that. I just knew that I would have to keep a closer eye on it in the broiler.
Unfortunately, my scallions cooked a little unevenly, but were still tasty. I ended up sticking with the firmer ends, as some of the other ends tasted like overcooked asparagus (ick). The salmon was great! I loved the marinade, and how can you go wrong with soy, lime, and honey? It’s a classic combo. If you want to save a little cash, buy the sesame seeds in bulk. I almost never have a need for them, so I went to Whole Foods and bought about a teaspoons’ worth. They only had raw seeds, and I thought about toasting them, but left them raw instead. I really liked it that way. I think they had more flavor, and didn’t miss the nutty quality you get from toasted nuts and seeds. I had enough flavor with the char from the scallions and salmon. For me and the bf, this meal was a definite winner. We ate the salmon with a simple salad, and a nice bottle of white wine. While my week of salmon is over, I found that I didn’t mind it at all. I may try this again with another protein, or seafood item, and see how many different ways and flavors I can come up with in a week.
broiled salmon with scallions and sesame
- 2 garlic cloves thinly sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 1 tablespoon plus 2 teaspoons vegetable oil
- ½ teaspoon sesame seeds plus more for serving
- 3 8-ounce skin-on center-cut salmon fillets
- kosher salt
- 1 bunch scallions
- 1 Fresno chile thinly sliced (optional)
Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and 1/2 tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile (optional). Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.