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Related Ingredients

Tasting Notes

The combination of salmon and ginger is a match made in heaven.

Salmon is rich and strong in flavor with buttery notes, while ginger is floral and spicy with woody undertones. Both ingredients are naturally assertive in their raw state, but here, they submit to gentle cooking and their mellowed flavors meld beautifully. Sweet honey balances the ginger in the marinade and melts into the richness of the oils in the salmon.                          

Tips & Techniques

  1. Why boil the ginger? The acid in the raw ginger would break down the delicate flesh of the salmon. Blanching it reduces its strong bite and makes it easier to incorporate it with the other gentler flavors in the dish.
  2. The simplest caramelized crust. The natural sugars in the honey and ginger marinade caramelize under the broiler and form a crust on the salmon. All you have to do is watch.
  3. Temperature change. The high heat of the broiler starts the caramelization process and sets the crust, but we lower the heat to continue cooking the fish – this ensures that all the moisture stays inside.


These tools are the ones we find especially helpful when making this dish.

  1.  Vita-Prep. Michael’s blender of choice is the Vitamix Vita-Prep, which is known for quickly pulverizing even the toughest ingredients with its ultra-powerful motor.

The list below includes all the equipment you’ll want to make this dish.

Small pot
Rubber spatula
Knife and cutting board



Small sheet pan with rack

Offset spatula

Cake tester

  • 1 1/2 cups peeled and thinly sliced fresh ginger
  • 1 cup honey
  • Kosher salt
  • 4 (4-ounce) salmon steaks or fillets
  • Freshly ground black pepper

Serves: 4

Total Time: 40 minutes

Active Time: 40 minutes

  1. Preheat the oven to broil.
  2. Fill a small pot two-thirds full with cold water, add the sliced ginger and bring just to a boil. Strain and repeat this step 5 more times.
  3. Strain ginger and place in a blender with the honey. Blend on high until it starts to become smooth, at least 1 to 2 minutes. Add ½ teaspoon kosher salt and mix in with spatula. Place mixture in refrigerator, approximately 15 minutes, until cool.
  4. Place salmon steaks on a greased sheet pan or a baking rack over a sheet pan. Season all over with salt and pepper. Place a tablespoon or more of the ginger mixture on each piece and spread to coat. (If you are planning on making the Parsnip-Apple Purée as an accompaniment right away, don’t wash out your blender yet. If you’re making the purée later, reserve a tablespoon of the ginger mixture).
  5. Broil salmon for 4 minutes or until a light golden brown crust forms. Lower the heat to 400°F. The fish is done when a thermometer in the center of the salmon registers at 120°F, or when a cake tester inserted into the center comes out warm. Salmon fillets may cook fully under the broiler, but salmon steaks may take about two more minutes in the 400°F stove. Remove the salmon from the pan with an offset spatula.

Here is a great way to turn this dish into a meal

Ginger-crusted salmon with roasted beets & crème fraîche

Play with flavors by serving this Ginger-Crusted Salmon with Roasted Beets. Add dill crème fraîche on top.