Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad

Recipe from David Myers

Adapted by Amanda Hesser

Updated February 1, 2018

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
3 hours 30 minutes, plus overnight soaking of ginger
Rating
4(524)
Comments
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This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile. —Amanda Hesser

Featured in: Recipe Redux: 1961: Chinese Barbecued Spareribs

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Ingredients

Yield:4 servings

FOR THE PRESERVED GINGER

  • ¼ cup fish sauce

  • 1 ½ teaspoons rice-wine vinegar

  • ¾ teaspoon sugar, or to taste

  • ¼ cup peeled and finely grated (or minced) ginger

FOR THE SALMON

  • ¼ cup honey

  • ¼ cup soy sauce

  • 1 clove garlic, crushed

  • 1 ½ tablespoons ketchup

  • 4 6-ounce pieces salmon fillet

FOR THE CUCUMBERS

  • 1 cup rice-wine vinegar

  • ¼ cup sugar

  • 1 tablespoon kosher salt

  • ½ teaspoon togarashi (or ground red pepper flakes)

  • 1 ½ teaspoons grated ginger

  • 1 English cucumber, seeded and sliced ⅛,-inch thick

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 94 milligrams cholesterol; 521 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 1 gram fiber; 2461 milligrams sodium; 38 grams protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.

  2. Step 2

    Combine the honey, soy sauce, garlic, ketchup and ¼ cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.

  3. Step 3

    Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.

  4. Step 4

    Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

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Ratings

4 out of 5
524 user ratings
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Comments

Spuds

If a grill is not a available would using a very hot raised iron pan do the trick?

Bree

I was looking for a quick salmon marinade with a little something special, and this recipe really delivered. I made the the reciped as directed and it came out just great. The salmon was moist and appropriately sweet and the spiced pickles paired very well. It plates beautifully too. This will definitely be my go-to for barbecued salmon in the future.

Rob-in-Philly

Try using the Trappist Monks Ginger Preserves thinned with some Saki or dry white wine as a quick marinade....also right out of the jar it makes a fantastic glaze.

Syd

Late to the game… but loved this marinade! The cucumbers were also good, definitely added a lot of pepper flakes (I didn’t bother doing the ground ones). Salmon would be tasty with any side.

Kirsten S

I made this using Char instead of salmon and it was a big hit in the house. Very easy recipe with little mess. I skipped the ginger and honestly did not feel the dish was missing anything. I reserved some of the marinade to top the fish with after it was cooked. Delicious!

LuigiDC89

Was hesitant because I saw ketchup and salmon in the same sentence, but all was good. Made the salmon only (farm raised, was not going to marinate a nicer piece) as per the recipe, grilled direct over a small hickory fire. Super easy and if doing again would double, if not triple the garlic.

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Credits

David Myers, Sona in Los Angeles

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