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Servings: 4


  • 1 large salmon filet scaled, with skin and pin bones removed (about 1 1/2 pounds)
  • 3 cloves garlic very finely chopped
  • 3 tablespoons dark brown sugar
  • 3 tablespoons tamari preferably wheat free
  • 6 tablespoons finely chopped fresh herbs such as parsley, thyme leaves, cilantro, and chives
  • 3 tablespoons sesame oil
  • 1/4 cup extra virgin oil
  • Zest and juice of 1 lemon
  • 1 sweet onion preferably Vidalia, thinly sliced, optional
  • Coarse Kosher salt and freshly ground black pepper


  • Place the salmon in a shallow ovenproof baking dish or rimmed half sheet pan. Set aside. Combine the garlic, sugar, soy sauce, herbs, oils, lemon zest and lemon juice in a bowl. Stir to combine and pour over salmon. Turn to coat. Cover and refrigerate to marinate, 30 minutes to an 1 hour. (Set the table and do your other food prep. Pour a glass of wine.)
  • Meanwhile, place the top rack about 4-inches from the heat source. Heat the oven to broil. About 15 minutes before ready to cook, remove the salmon to the counter to take the chill off and come to room temperature. Scatter around sliced onions. Broil to medium rare, 5 to 7 minutes depending on the strength of your broiler. Serve immediately.