Description
Two salmon fillets frozen in a ginger soy marinade, thawed overnight in the fridge and baked at 400°F until glossy and flaky. A make-ahead dinner for two.
Ingredients
- 2 salmon fillets, about 6 ounces each and 1 inch thick
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons orange juice
- 1 tablespoon brown sugar
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced, for serving (optional)
- 1 teaspoon sesame seeds, for serving (optional)
Instructions
- To freeze: in a small bowl, whisk the soy sauce, orange juice, brown sugar, olive oil, garlic, ginger and pepper until the sugar dissolves.
- Put the salmon fillets in a quart-size freezer bag and pour in the marinade. Press out as much air as you can, seal, and turn the bag so the fillets are coated.
- Label the bag with the name and date, lay it flat on a plate or small tray and freeze until solid. Freeze for up to 3 months.
- To thaw: the night before, set the frozen bag on a plate in the refrigerator and let it thaw overnight.
- To bake: heat the oven to 400°F and line a small rimmed baking sheet with foil. Lay the fillets on the foil, skin side down if they have skin, and spoon the marinade from the bag over the top.
- Bake for 12 to 15 minutes, until the salmon flakes easily and an instant-read thermometer in the thickest part reads 145°F.
- Sprinkle with green onion and sesame seeds and serve.
Notes
Equipment: quart-size zip-top freezer bag, small bowl and whisk, small rimmed baking sheet, aluminum foil, instant-read thermometer
- No time to freeze? Seal the bag and refrigerate it for at least 30 minutes, then bake as directed; cook it within a day.
- Thinner fillets bake faster, so start checking a few minutes early.
- Lining the pan with foil keeps the sugary marinade from sticking and burning.
- Make two or three bags at once for several dinners for two.
- Keep the bag frozen for up to 3 months for the best quality.
- Thaw in the refrigerator, never on the counter.
- Refrigerate cooked leftovers in a covered container and eat them within 3 to 4 days.
- Cook salmon to 145°F (USDA FSIS).
- Thaw frozen fish in the refrigerator (USDA FSIS).
- Refrigerate cooked leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American